Crostini with assertive flavors

Published 11:03 pm Tuesday, January 22, 2008

These simple crostini are easily gussied up with flavors such as garlic, hot sauce or cilantro.

Chickpea crostini

112-inch baguette

115-ounce can chickpeas, drained

1carrot, cut into small chunks

1small onion, quartered

2celery stalks, cut into small pieces

2sprigs flat Italian parsley

4sprigs fresh thyme

1tablespoon salt

2cups 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