Ingredients: |
Ingredients: 8 ½-inch-thick slices crusty bread
1/4 cup extra-virgin olive oil
Kosher salt and ground black pepper
2 cups Black Bean Puree
16 ounces mozzarella cheese, shredded
1/2 cup finely chopped fresh cilantro
Pico de Gallo, to serve
Sliced avocado, to serve (optional)
Pickled sliced jalapeños, to serve (optional)
Black bean Puree:
1 tablespoon ground cumin
1 tablespoon ground coriander
2 15½-ounce cans black beans, drained (do not rinse), ¼ cup liquid reserved
2 chipotle chilies in adobo sauce
2 teaspoons adobo sauce
2 tablespoons lime juice
Kosher salt and ground black pepper
Pico De Gallo:
1 pint grape or cherry tomatoes, roughly chopped
1/4 small red onion, finely chopped (about 3 tablespoons)
1/4 cup lightly packed fresh cilantro, chopped
1/2 jalapeño chili, stemmed, seeded and minced
2 teaspoons white vinegar
1 1/2 teaspoons extra-virgin olive oil
Kosher salt
1/2 cup finely chopped fresh cilantro
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Directions: |
Directions:BROIL BREAD
8 ½-INCH-THICK SLICES CRUSTY BREAD
¼ CUP EXTRA-VIRGIN OLIVE OIL
KOSHER SALT AND GROUND BLACK PEPPER
Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. Arrange the bread in a single layer on the baking sheet and brush the tops with the oil. Season with salt and pepper.
Season with salt and pepper. Broil until the bread is golden brown, 3 to 5 minutes. Flip each slice and broil until the second sides are golden brown, 1 to 2 minutes. Remove from the broiler.
2 cups Black Bean Puree
16 ounces mozzarella cheese, shredded
1/2 cup finely chopped fresh cilantro
Pico de Gallo, to serve
Sliced avocado, to serve (optional)
Pickled sliced jalapeños, to serve (optional)
Black bean Puree:
In a small skillet over medium, toast the cumin and coriander, stirring often, until fragrant, about 1 minute. Transfer to a food processor and add the beans and reserved liquid, chipotle chilies and adobo sauce, lime juice and 1 teaspoon salt. Process until smooth, scraping the bowl as needed. Transfer to a medium bowl. Stir in the cilantro, then taste and season with salt and pepper.
Pico De Gallo:In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar, oil and 1 teaspoon salt. Cover and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste and season with salt.
ASSEMBLE MOLLETES
2 CUPS BLACK BEAN PUREE
16 OUNCES MOZZARELLA CHEESE, SHREDDED
½ CUP FINELY CHOPPED FRESH CILANTRO
PICO DE GALLO
SLICED AVOCADO (OPTIONAL)
PICKLED SLICED JALAPEÑOS (OPTIONAL)
Flip each side once again. Spread ¼ cup bean puree on each slice, then top each with some of the cheese (about 5 tablespoons each), dividing it evenly. Broil until the cheese is melted and begins to brown, 4 to 6 minutes.
Transfer the baking sheet to a wire rack and cool for 5 minutes. Sprinkle with cilantro,then transfer to a platter. Serve with pico de gallo, sliced avocado (if using) and pickled jalapeños (if using).
Kosher salt and ground black pepper
Pico De Gallo:In a medium bowl, stir together the tomatoes, onion, cilantro, chili, vinegar, oil and 1 teaspoon salt. Cover and let stand at room temperature for 15 minutes. Using a slotted spoon, transfer to a serving bowl, letting the liquid drip away. Taste and season with salt. |
This recipe for Molletes is from