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A fresh garden tomato bruschetta drizzled over smashed chickpeas and crunchy toasted bread.
Scale
Ingredients
For the Bruschetta:
- 4roma tomatoes, diced
- 1garlic clove, minced
- 1/3 cupfresh basil, chiffoned
- 1 tablespoonolive oil
- 1 tablespoonwhite balsamic vinegar
- salt & pepper to taste
For the Smashed Chickpeas:
- 14 oz. can low sodium chickpeas, drained and rinsed
- 1 teaspoontahini
- 1 tablespoonfresh lemon juice
- 1/2 teaspooncumin
For the Crostini:
- 1loaf french bread, sliced
- 2 tablespoonsolive oil
Instructions
- Preheat oven to 350 degrees.
- 法式面包片烤盘。小雨with olive oil. (you may need 2 baking sheets)
- Bake for 15-20 minutes, until the bread is slightly browned and crispy.
- In the meantime, to a medium bowl add roma tomatoes, garlic clove, fresh basil, olive oil, white balsamic vinegar, salt and pepper. Stir to mix everything together and set aside.
- To another medium bowl add chickpeas. Using a fork or masher, smash the chickpeas to until you no longer see large chunks. Add in the tahini, lemon juice and cumin. Using a spoon mix everything together.
- Assemble the crostini. Top each slice of toasted bread with 1 tablespoon of the smashed chickpeas (spread it out) then 1-2 tablespoons of the fresh bruschetta.
- Serve!
Keywords:crostini, how to make a bruschetta, bruschetta
