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Crostini with Sun-Dried Tomatoes and Chickpeas Recipe

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This recipe for Crostini with Sun-Dried Tomatoes and Chickpeas is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CROSTINI
1 baguette, cut into 24 diagonal slices 1/3-inch thick
2 Tbsp extra-virgin olive oil

DIP
1 large garlic clove
1 can (15 1/2 oz) chickpeas, drained and rinsed
3 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 c extra-virgin olive oil
1/4 c oil-packed sun-dried tomatoes, drained and coarsely chopped
2 Tbsp dried basil leaves
2 Tbsp dried Italian parsley
Lemon zest
Directions:
Directions:
FOR THE CROSTINI
1. Preheat the oven to 375º.
2. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden brown, about 8 minutes.

FOR THE DIP
3. Mince the garlic in a food processor. Add the chickpeas, lemon juice, 2 Tbsp water, salt and pepper. Process until the mixture is almost smooth. With the machine running, gradually blend in the oil. Process until the mixture is completely smooth, scraping down the sides of the work bowl occasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped.
4. To serve, spoon 1 tsp of the dip on each crostini, and garnish with lemon zest.

 

 

 

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