Spring Garlic And Chickpea Tartine

1. 1

   Preheat the oven to 400F.

2. 2

   Remove the long stalk from the garlic, so you are left with just the heads. In a bowl, toss them with 1 tablespoon of the olive oil, as well as a pinch of sea salt. Wrap the garlic in aluminum foil, and roast for about 30 minutes.

3. 3

   Meanwhile, drain and wash the can of chickpeas. Heat the remaining olive oil in a shallow pan over medium-high heat, and add the chickpeas. Toss in a liberal sprinkling of black pepper and sea salt. Using tongs, toss the chickpeas around. Let them cook for about 5 minutes, until they are almost splitting, and quite hot. Remove them to a bowl.

4. 4

   When the garlic is ready, squeeze the cloves into the chickpea bowl. Use a fork to mash everything together. Give it a taste; add more pepper and sea salt, if necessary.

5. 5

   Toast your bread. Spread each one with some goat cheese. Pile the smashed chickpeas/garlic on top of that, and then layer with 1 slice of prosciutto. Repeat.

6. 6

   I like to cut each slice of toast into fingers. They are good for lunch, or as finger food at a party.

* Per serving · 4 servings · Values may vary.

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