Chickpea Crostini Recipe

Name: Chickpea Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 large shallots, finely chopped; 1/2 teaspoon minced rosemary; 1/4 cup extra-virgin olive oil, plus more for drizzling; One 19-ounce can chickpeas, drained and rinsed; 3 tablespoons water; Salt and freshly ground pepper; 1 1/2 teaspoons white balsamic vinegar or white wine vinegar; Twelve 1/2 -inch-thick Italian bread slices; About 1/2 pound sliced soppressata or other coarse Italian salami; One large fennel bulb, trimmed and cut into 12 thin wedges

Servings: persons

2 large shallots, finely chopped
1/2 teaspoon minced rosemary
1/4 cup extra-virgin olive oil, plus more for drizzling
One 19-ounce can chickpeas, drained and rinsed
3 tablespoons water
Salt and freshly ground pepper
1 1/2 teaspoons white balsamic vinegar or white wine vinegar
Twelve 1/2 -inch-thick Italian bread slices
About 1/2 pound sliced soppressata or other coarse Italian salami
One large fennel bulb, trimmed and cut into 12 thin wedges

1
Preheat the broiler.
2
In a medium skillet, combine the shallots and rosemary with 2 tablespoons of the olive oil and cook over moderately low heat until the shallots soften, about 5 minutes.
3
Add the chickpeas, water and a generous pinch each of salt and pepper.
4
Cook over moderate heat, coarsely mashing the chickpeas, until heated through.
5
Stir in the vinegar and keep warm.
6
Brush the bread slices on both sides with the remaining 2 tablespoons of olive oil.
7
Arrange the slices on a baking sheet.
8
Broil the bread about 4 inches from the heat for about 1 minute per side, or until the slices are golden and crisp.
9
Arrange the sliced soppressata and fennel wedges around the edge of a long serving platter.
10
Spread the toasts with the warm mashed chickpeas and arrange them in the center of the platter.
11
Drizzle the chickpea toasts with olive oil, sprinkle with pepper and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large shallots, finely chopped, 1/2 teaspoon minced rosemary, 1/4 cup extra-virgin olive oil, plus more for drizzling, One 19-ounce can chickpeas, drained and rinsed, and more.

Yes, Chickpea Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Crostini

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