Last Night's Dinner - Texas Caviar

I love cooking for Tim because Tim loves food. Well, technically, Tim loves life and food just happens to fall under that umbrella. Things that I'm critical of generally tend to be things that are the BEST Tim has ever had (in just precisely that moment). It makes me feel good about my cooking. More than that, it makes me want to try making new things to see whether he'll like them. We certainly eat well, partly because of this. 

On nights that Tim cooks, which are few and far between (Tim added this) everything is an adventure! Like last week when he made a Mexican bruschetta-type mix that he calls Texas caviar and roasted chicken. We were eating extras of the dip with tortilla chips for days and it was delicious every time. Tim says that he'll often take this as an appetizer to parties with tortilla chips and it's always a hit. I liked it best with the substantial toasted ciabatta toasts. It was good with tortilla chips, but the ciabatta made it more of a meal. 

Mmm, fresh, bright, delicious flavours of corn, pepper, tomato, and avocado. 

Tim carefully arranging the bruschetta.

Slicing into the perfectly done chicken breasts.

Tim enjoying a celebratory glass of red wine. There are so many things to celebrate!

Texas Caviar Bruschetta

Makes a large bowl

1 small can  of corn niblets

1 avocado, chopped small (you want everything about the same size as the corn)

1 red pepper, diced small

1 can black beans

1 tomato, diced small

1 jalapeno, finely minced

Juice from 2 limes

2-3 tbsp olive oil

1/4 cup fresh cilantro, chopped

1 cup feta cheese, crumbled

Salt and freshly ground black pepper

Ciabatta baguette, cut into slices on the diagonal
1/4 tsp ground garlic

Combine corn, red pepper, black beans, tomato, and jalapeno and mix.

Gently fold in avocado, cilantro and feta cheese.

Add olive oil and lime juice, stir to coat evenly. Season with salt and pepper to taste.

Brush ciabatta slices with olive oil, salt, pepper, garlic powder and place under broiler until toasted.

Mound filling on toasts and serve.