This "relish" we'll call it, looks really basic and simple and it is, but it is hands-down one of my favorite things. I threw it together a couple of years ago with some couscous for a cold salad and it's become a staple at our house for everything from topping off tacos and enchiladas, to an addition to a green salad, or just a simple dip with tortilla chips. And now it's become "bruschetta." And there's a simple, special little ingredient on the bread you don't see here that puts this totally over the top.
We do a lot of date-nights in, which means a really late dinner (like 9:00), so this has become our favorite go to for a date-night "cocktail hour" to tide us over while dinner is cooking. By the way, I'm by no means a connoisseur--ok, well I'm a connoisseur of cheap wine, but if you've never tried Cupcake wines, I think they are DIVINE--all of them! (About $12/bottle here in Utah--but our liquor tends to be expensive, so probably a little cheaper elsewhere).
2 avocados, diced
2 large tomatoes, diced
1 can black beans, drained & rinsed
1 1/2 cups frozen corn, thawed (we didn't do corn this time)
Zest & juice of 1 lime
Handful of cilantro finely chopped
Pinch of salt & pepper
olive oil for drizzling
1 clove garlic, peeled
Preheat oven to 425 degrees. Slice the bread into 1/2 inch slices (or you can just buy the pre-sliced ones like I do). Lay bread out on a cookie sheet and lightly drizzle with olive oil. Place in oven and toast until golden.
While the bread is toasting, mix all of the other ingredients except for the garlic, in a large bowl.
When bread is toasted and while it is still hot, rub the garlic on all of the slices. (That's the secret ingredient and it makes the whole dish).
Spoon the "relish" onto the bread and ENJOY! (You could prep these with the "relish" on top and set them all out ahead of time, but we go simple around here).