Black Bean & Mango Salsa in Cheddar Cups

Here's another tasty appetizer from our Unhalloween Halloween Party. Unlike most recipes, I didn't alter this one and followed Martha Stewart's directions step-by-step. It was a unique, crowd-pleaser and you must try it!

To make it, you'll need:

• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Pink of cayenne pepper (optional)
• 1 15 oz. can drained, rinsed black beans
• 1 mango peeled and cut into 1/4 inch cubes
• 1/4 cup loosely packed cilantro, chopped
• 1 scallion thinly sliced
• 1 small jalapeno chili seeded and finely chopped
• 12 ounces sharp orange cheddar, medium grated
• Coarse salt and fresh ground pepper

Directions:

• Beans
• Whisk together lime juice, oil, cumin and cayenne in a bowl.
• Add beans and toss well to coat.
• Season with salt and pepper.
• Cover and refrigerate at least 3 hours or overnight,
• Mango
• Toss together mango, cilantro, scallion and jalapeno in a medium bowl. 
• Refrigerate covered until ready to serve.
• Cheddar cups:
• Preheat oven to 375 degrees and have a standard muffin tin ready.
• Sprinkle one tablespoon of cheese on a non-stick baking sheet to form approx. a 3-inch diameter. Make a few more circles. 
• Don't make too many at once as you will need to work with them immediately.
• Bake until circles appear lacy and sizzle in the middle (3-7 minutes and rotating if necessary).
• Using a spatula, immediately transfer 1 circle to a cup in muffin tin. Gently push down with fingers to form cup shape. Repeat with remaining circles and remove cheese cups from tin when cool.
• It will take a few practice runs to figure out how long to cook your cheese and how to create the cups.
• Make the rest of the cheddar cups (you should end up with approx. 18-24).
• Just before serving spoon approximately 1 tablespoon of mango and 1 table spoon of beans into each cup.

There you go; another great recipe from Martha! Enjoy!