I like to make this recipe as a Cook's Treat, which is my term for a treat for the cook to enjoy while making dinner -- why should it be only work? It's also a great way to keep the family at bay when dinner is nearly done. Flecked with parsley, sundried tomatoes and bright lemony goodness, these bruschetta are not only a nutritious snack packed with protein and flavor, they're also a beautiful addition to any cocktail party.
Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
20 min
Active:
20 min
Yield:
8 to 10 bruschetta
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
8 to 10 bruschetta
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
8 to 10 bruschetta
Level:
Easy

Ingredients

  • One 14-ounce can chickpeas, rinsed and drained
  • 5 oil-packed sundried tomatoes, chopped, plus 1/4 cup oil from the marinated tomatoes
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 long ciabatta (about a 1-pound loaf)
  • 1 to 2 cloves garlic, optional

Directions

Watch how to make this recipe.

Parmigiano-Reggiano or ricotta salata, optional

Heat a grill, grill pan or your tostapane over medium heat (see Cook's Note).

Place the chickpeas in a bowl and lightly mash with the back of a spoon. Stir in the sundried tomatoes and their oil, lemon zest and juice, parsley, and olive oil, salt and pepper to taste.

Slice your ciabatta into 3/4- to 1-inch slices. Toast to lightly char on both sides.

Rub the bread with a clove of garlic, if using, and spoon some chickpea mixture on top. Drizzle with olive oil. If you like, shave some Parmigiano-Reggiano or ricotta salata over the top.

Cook's Note

A tostapane is a stainless steel stovetop toaster used in Italy. You can purchase them at Italian specialty stores or online. If you don't have one, a grill pan or even a gas grill will work perfectly.

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