Chickpea Bruschetta with Sun Dried Tomatoes
Ingredients
- 1 14-ounce can chickpeas, rinsed and drained
- 1 baguette or rustic bread
- 2 tbsp. chopped parsley leaves, plus extra to serve
- 1 tbsp. extra virgin olive oil, plus extra to serve
- 6 sun dried tomatoes, drained and chopped
- 1 tbsp. lemon juice
- ¼ tsp. fine salt, or to taste
- Black pepper, or to taste
- 2 garlic cloves, peeled
Instructions
- Pre-heat the oven to 400F.
- In a medium bowl, smash the chickpeas; add the parsley, extra virgin olive oil, sun dried tomatoes, lemon juice, salt and pepper; mix well.
- Cut the baguette into diagonal slices; each about 1/2- inch thick.
- Arrange on a baking sheet; coat each slice with a little olive oil.
- Place in the pre-heated oven and bake until crisp and dry.
- Remove from the oven; rub the toasts with the garlic and top with the chickpea mixture; sprinkle with extra parsley and drizzle with olive oil.
Notes
Herbs: when it comes to bruschetta, obtain the desired fresh flavors by using fresh herbs and avoid dried herbs.
Oil: again, flavor, flavor and flavor; go for extra virgin olive oil or good olive oil.
Bread: Artisanal or rustic bread is perfect; toast the bread in the oven or on a BBQ, if possible: that smokiness would take it to a new level; alternately, toast the bread in a frying pan, with just a few drops of olive oil for a delicious and nutty flavor.
Make ahead: make a large batch of the topping ahead of time, as well as toasting bread slices, but assemble the bruschetta at the last minute, so the bread doesn’t get soft.
