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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 Marcia's Birthday Cookbook, 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:  
1 baguette, cut into 24 diagonal slices 1/3-inch thick
2 tablespoons olive oil
1 large garlic clove
1 (15½ ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon ground pepper
¼ cup olive oil
¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
Lemon zest for garnish
Directions:
Directions:
Crostini: Preheat the oven to 375º. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.)

Dip: Mince the garlic in a food processor. Add the chickpeas, lemon juice, 2 tablespoons 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. (The dip can be made 1 day ahead. Cover and refrigerate.) To serve, spoon 1 teaspoon of the dip on each crostini, and garnish with the lemon zest or fresh herbs.

Serves 6
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can use fresh herbs instead. Giada de Laurentiis shared this recipe with me.

 

 

 

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