Food & Cooking Recipes Appetizers Finger Food Recipes Mediterranean Crostini 3.2 (107) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: EARL CARTER Prep Time: 15 mins Total Time: 30 mins Servings: 4 In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish. Ingredients 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 Directions 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. Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside. 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. Print