Southwestern Bruschetta Bites

By margiekyle

Ingredients

• 1 egg
• 1 tbsp. water
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1/2 cup shredded Cheddar Jack cheese
• 1/3 cup chopped fresh cilantro
• 1/2 cup fresh whole kernel corn or thawed frozen whole kernel corn
• 1/2 cup drained, rinsed black beans
• 2 tbsp. finely chopped red onions
• 2 tbsp. finely chopped red bell peppers
• 1 tsp. minced seeded jalapeño pepper
• 1 tsp. cumin
• 2 tsp. lime juice
• 1 medium avocado, pitted and peeled
• 1 tbsp. sour cream
• 1/8 tsp. black pepper

Details

Preparation time 40mins
Cooking time 105mins
Adapted from puffpastry.com

Preparation

Step 1

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.


Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within 1/2 inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut the pastry roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.


Bake for 15 minutes or until the pastries are golden brown. Gently flatten the hot pastries with a spatula. Let the pastries cool on the baking sheets on wire racks for 10 minutes.


Stir the corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl.


Mash the avocado in a medium bowl. Stir in the sour cream and remaining lime juice. Season with the black pepper.


Top each pastry with about 2 teaspoons avocado mixture and 1 tablespoon corn mixture. Top with additional fresh cilantro, if desired.