Bread Antipasti Recipe
baked whole grain pepper MEXICAN jack BEAN Black bean puree and roasted olives
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Ingredients
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Whole Grain Pepper Bread
Black Bean Puree (Mexican-spiced)
Mexican Jack & Toppings
Method
Whole Grain Pepper Bread
- 1
Prep and score
Preheat the oven to 375°F (190°C). If the loaf is whole and unsliced, using a sharp serrated knife, make diagonal shallow cuts across the top of the loaf about 1/2-inch deep and 1-inch apart to allow flavors to penetrate; if already sliced, keep slices together for easier seasoning.
- 2
Season and bake
In a small bowl combine 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Brush the mixture over the top and into the cuts of the loaf (and between slices if sliced). Tuck the peeled garlic cloves whole into a couple of the cuts for gentle roasting. Place the loaf on a baking sheet and bake for 12–18 minutes, until the crust is crisp and the top is fragrant. Remove and let rest 5 minutes; if sliced, separate gently.
Black Bean Puree (Mexican-spiced)
- 3
Sauté aromatics
While the bread bakes, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and sauté 4–5 minutes until soft and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 4
Add beans and spices
Add the drained black beans to the skillet along with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and the chopped chipotle in adobo (or chipotle powder). Stir and cook 2–3 minutes until beans are warmed and spices bloom.
- 5
Purée to desired texture
Transfer the bean mixture to a food processor or use an immersion blender. Add 1 tablespoon fresh lime juice, 2 tablespoons water or reserved bean liquid, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Purée until smooth or slightly chunky depending on preference. Taste and adjust seasoning. If using, stir in 2 tablespoons chopped cilantro.
- 6
Finish
Keep warm over low heat or cover the bowl until ready to assemble. If too thick, thin with up to 1–2 tablespoons more water.
Assembly: Mexican Jack & Toppings
- 7
Spread puree on bread
Place warm bread slices or the whole loaf on a serving board. Using a spatula or spoon, spread a generous layer (about 2–3 tablespoons per slice) of the warm black bean puree over each piece or across slices of the loaf.
- 8
Add cheese and roast briefly
Scatter the 1 cup shredded Mexican Jack evenly over the bean-covered bread. If you want the cheese melted, place assembled slices under a broiler for 1–2 minutes until cheese is bubbly and just beginning to brown—watch carefully. Alternatively, place under a 425°F (220°C) oven for 3–4 minutes.
- 9
Top with olives and peppers
Remove from heat and immediately top with 1/2 cup halved pitted black olives and 1/2 cup sliced roasted red peppers. Add pickled jalapeños to taste if using.
- 10
Finish and serve
Drizzle 1 tablespoon extra-virgin olive oil lightly over the assembled loaf or slices and garnish with fresh cilantro leaves. Serve warm as an antipasti centerpiece, cutting into portions for sharing.