• 1 pound loaf fresh Italian bread
• 1 1/2 cups grated Cabot 50% Light Cheddar cheese
• 1 (15-ounce) can black beans, drained
• 1 large clove garlic
• 1 tablespoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• 3 tablespoons water, or as needed
• 12 cherry tomatoes, sliced
• 12 fresh parsley sprigs

(Note: If using no-salt-added beans, then add salt to taste.)

Cut bread into 1/2-inch slices. Toast bread in 350 degrees Fahrenheit oven for 10 minutes. Divide cheese among slices, packing firmly on each. Bake 10 more minutes, or until cheese is melted and toasts are crisp. Set aside.

Meanwhile, puree beans, garlic, parsley, vinegar and oil in blender or food processor. Add water one tablespoon at a time, if necessary, to puree. Chill.

Just before serving, generously spread bean mixture on each Cheddar toast. Top each portion with a tomato slice and a portion of parsley sprig.

Recipe created by Cabot Creamery