Everett, Wash. Published: Wednesday, January 23, 2008
Crostini with assertive flavors
Associated Press
These simple crostini are easily gussied up with flavors such as garlic, hot sauce or cilantro.
Chickpea crostini 1 12-inch baguette 1 15-ounce can chickpeas, drained 1 carrot, cut into small chunks 1 small onion, quartered 2 celery stalks, cut into small pieces 2 sprigs flat Italian parsley 4 sprigs fresh thyme 1 tablespoon salt 2 cups chicken stock Extra-virgin olive oil Balsamic vinegar
Cut the baguette into 10 slices. In the oven or on a grill (or grill pan) toast the bread. Set aside.
In a medium saucepan, combine the chickpeas, carrot, onion, celery, parsley, thyme, salt and chicken stock. Bring to a boil, then cover, reduce heat and cook for 8 minutes, or until the vegetables are tender.
Drain the beans and vegetables, discarding the liquid and thyme stems. Transfer everything to a food processor. While processing, drizzle olive oil into the mixture until a chunky smooth texture is attained.
Spread a thick helping of the chickpea mixture onto each slice of baguette, then arrange them on serving plates. Drizzle each with olive oil, then balsamic vinegar.
