Chickpea Crostini
Serving Size / Yield
8 servings
Ingredients
- 1/2 C. chopped onions
- 1/2 tsp. rosemary leaves
- 2 Tbs. olive oil
- 1 16-oz. can chickpeas, drained
- 2 Tbs. water
- 1 Tbs. balsamic vinegar
- salt
- pepper
- 8 slices Italian bread, about 1/2-inch thick
Directions
In a small saucepan, combine onions, rosemary and olive oil over medium-low heat. Cook 2-3 minutes. Add chickpeas, water and salt and pepper to taste. Cook 3-4 minutes or until heated through. Mash the chickpeas as they cook. Stir in vinegar and taste for seasoning. Preheat broiler. Toast bread on one side until golden, then on other side until golden. Spread with chickpea mixture. Drizzle with some olive oil and serve.
