Mediterranean Crostini

Prep Time:
15 mins
Total Time:
30 mins

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


  • 1 can (15 ½ ounces) chickpeas, drained and rinsed

  • ¼ 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 ⅛-inch slivers

  • 2 tablespoons finely diced celery, plus celery leaves for garnish

  • 12 slices (⅓ 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.

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