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Mediterranean Crostini

Mediterranean Crostini

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

Martha Stewart Living, October Fall 2003 http://www.marthastewart.com/313334/mediterranean-crostini
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Rated
66.6667100(37)37
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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