Chick Pea and Pesto Canapes

1. 1

   Preheat broiler.

2. 2

   Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.

3. 3

   Puree the chick peas in a food processor along with the lemon juice and the pesto.

4. 4

   Season to taste with salt and pepper.

5. 5

   Transfer to a bowl.

6. 6

   Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy.

7. 7

   Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.

8. 8

   Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese.

9. 9

   Place under the broiler and broil until lightly browned.

10. 10

    Transfer to a serving platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.