Crostini with assertive flavors

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.

Makes 10 slices.

Adapted from Paul Di Bari, chef at Bar Stuzzichini in New York