Southwestern Bruschetta Bites
The ultimate party appetizer, Southwestern Bruschetta Bites combine flaky pastry, fresh ingredients, and vibrant flavors. These tasty bites are perfect for any occasion, easy to prepare, and always a crowd favorite. Serve them warm or at room temperature, and watch them disappear!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 sheet puff pastry thawed
- 1 large egg mixed with 1 tablespoon water
- ½ cup shredded cheddar-jack cheese
- ⅓ cup chopped fresh cilantro
- ½ cup fresh or thawed frozen corn
- ½ cup canned black beans rinsed and drained
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped red bell pepper
- 1 teaspoon minced jalapeño seeded
- 1 teaspoon ground cumin
- 1 teaspoon freshly squeezed lime juice
- 1 medium avocado pitted and peeled
- 1 tablespoon sour cream
- 1 teaspoon freshly squeezed lime juice
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F. This is an essential step to ensure that your pastry bakes up nice and golden.
- Unfold the puff pastry on a lightly floured surface. It’s important to give it a little space to breathe as you prepare it.
- Brush the pastry generously with the egg mixture. This not only helps with sticking but also gives a beautiful shine when baked.
- Sprinkle the shredded cheddar-jack cheese and fresh cilantro across the pastry, leaving about half an inch along the edges. Be generous, but be mindful not to overfill.
- Starting from one long side, roll the pastry up tightly, almost like a jelly roll. This helps create those delightful spirals inside the bites.
- Press the seam of the pastry to seal it well. You wouldn’t want any filling to escape!
- With a sharp knife, cut the rolled pastry into 20 half-inch slices. This is where your bites start taking shape!
- Place the slices cut-side down onto two baking sheets. Give them a little space apart for even cooking.
- Bake in the preheated oven for about 15 minutes or until they are golden brown. Keep an eye on them — you want that lovely color!
- Once baked, gently flatten the hot pastries with a spatula. This helps release some steam and keeps them from getting too puffy.
- Let them cool on wire racks for around 10 minutes. This cooling period allows the flavors to settle and makes them easier to handle.
- In a medium bowl, combine corn, black beans, red onion, red bell pepper, jalapeño, ground cumin, and lime juice. Mix well to allow the flavors to meld.
- In another medium bowl, use a fork to mash the avocado. Stir in the sour cream and a splash of lime juice. Season with salt and pepper to taste.
- Top each pastry with about two teaspoons of the guacamole and one tablespoon of the topping mixture. Feel free to garnish with additional fresh cilantro if desired.
Notes
- Storage: These bites can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to regain their crispiness.
- Freezing: You can freeze the cut pastry before baking. Just make sure to separate layers with parchment paper to avoid sticking.
- Pairing: These bites pair wonderfully with a light salad or a zesty salsa to add an extra kick.
- Serving Size: One to two bites per person is usually a good rule of thumb, depending on the occasion.
- Flavor Variations: Feel free to mix up the toppings! Adding diced tomatoes or olives can give a unique twist.