Mexican crostini recipe
Pile up your favourite Mexican flavours on crisp toasted baguette for these easy Mexican crostini. Prep a colourful salsa with black beans, tomatoes and avocado ahead of time, then spoon onto the crostini once your guests arrive for a stress-free veggie canapé.
See method- Makes 12
- 15 mins to prepare and 5 mins to cook
- 81 calories / serving
- Dairy-free
- Vegetarian
Ingredients
- 1 white baton, finely sliced
- 1 avocado, peeled and diced
- 2 limes, juiced and zested
- ½ red onion, diced
- 4 spring onions, finely sliced
- 200g cherry tomatoes, quartered
- 400g black beans, drained
- 1 red chilli, finely chopped
- 30g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 335kJ 81.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 11.3gProtein 2.3gFibre 1.0g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread the baguette evenly on a baking tray. Drizzle with olive oil and bake for 5 mins until golden, turning halfway through.
- In a large bowl, mix the salsa ingredients together (reserve a little coriander for garnish) and season well.
- When the baguette has cooled, spoon on the salsa and scatter with coriander to finish. Serve straight away.
- See more Canapé recipes
