Crispy bread tarts with beans and salsa
Flavorful beans and salsa in tarts made from bread.
Imprimer cette page Recipe type:
StarterNumber of serving: 4Preparation time:
35 Minute(s)Cook time:
10-12 Gluten free bread slices
Ingredients for filling:
1 can mixed beans
3/4 cup salsa
1 green chilli, chopped
1/4 cup cilantro, chopped
1/2 tsp ground cumin
1/4 tsp garlic powder
1 tsp red pepper flakes
salt as per taste
mixed grated cheese
Drain and rinse canned mixed beans. Place them in a bowl. Add salsa, salt, chopped chilli, red pepper flakes, garlic powder and cilantro. Mix and set aside.
Preheat the oven to 350 degrees f. Remove the crust from bread slices. Microwave one slice at a time for 7 seconds ( only for gf bread). Roll out a little with rolling pin. Brush one side of bread with melted butter and press it (the greased side) in the cavities of muffin tray.
The size of Gf bread slice is smaller than a regular slice, so you have to patch up with extra bread to make an even size bowl. Repeat this for every slice. Brush the inside of bread with melted butter and bake in hot oven for 10 minutes or until golden brown and crisp. Set aside the toasted bread tartlets.
Put a spoonful of bean mixture in each toasted bread tartlets; sprinkle cheese on top. Bake in oven until the cheese melts and serve them warm. They taste great even if they are served at room temperature.