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Under 30 Minutes

Mediterranean Crostini

In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.

  • Prep:
  • Total Time:
  • Servings: 4
Mediterranean Crostini

Photography: EARL CARTER

Source: Martha Stewart Living, October Fall 2003


  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 8 large pitted green olives, cut into 1/8-inch slivers
  • 2 tablespoons finely diced celery, plus celery leaves for garnish
  • 12 slices (1/3 inch thick) baguette, toasted


  1. Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.

  2. Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.

  3. Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

Reviews (1)

  • MorningGloryLorie 31 Dec, 2011

    Okay, well, this is one of my favorites! I would recommend cooking the chickpeas from scratch, their flavor is superb. after soaking I drained and boiled them in chicken bullion. I've read salt making the skin tougher, but I didn't notice it. This recipe would work well with black olives as well. Excellent!

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