Bruschetta with Chickpea Purée
Description
The appetizer comes together quickly and easily. Crispy toasts with chickpea purée will take the edge off a light hunger. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Peel the garlic cloves and cut them in half lengthwise. Chop the onion. In the bowl of a food processor, combine the peas, 2 tablespoons olive oil, lemon juice, balsamic vinegar, red pepper flakes, and honey until smooth. Season to taste with salt and black pepper. The puree should have a thick, peanut-butter-like texture. If needed, thin the puree with water and blend again.
- 2
Step 2
2. Heat a skillet, grill, or panini press to medium heat. Slice the bread and, using a brush, generously brush both sides with olive oil. Season both sides with salt and pepper. Toast the bread, turning once, until golden brown on both sides.
- 3
Step 3
3. Rub one side of the toasted bread with garlic.
- 4
Step 4
4. Spread the prepared chickpea purée on the bread slices. Sprinkle with pine nuts, chopped tarragon (if using), and chopped parsley. Drizzle with olive oil and serve with lemon slices for squeezing juice over the bruschetta.