Olive-y Chickpea Crostini
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Time to read 1 min
Beans on toast. It’s a simple, classic cucina povera (“poor cooking”) combination, especially in Tuscany, where beans are enjoyed on the regular.
Here we’re serving up olive-marinated chickpeas on top of warm, toasty slices of bread for a satisfying appetizer.
Pro tip: let the chickpeas marinate overnight in the olive dressing. Before serving, bring them back up to room temperature (or even slightly warmer) by letting them sit out on the counter for 30 minutes. You can also warm them in the oven at 325°F for a few minutes. You’ll be able to taste all the flavors when they’re not just-out-refrigerator cold.
Olive-y Chickpea Crostini
10 minutes
10 minutes
4
Ingredients
¼ cup extra virgin olive oil
½ cup kalamata olives, pitted
2 tablespoons good-quality balsamic vinegar
1/2 teaspoon dried chili pepper flakes
1 garlic clove
Salt, q.b.
1 cup of cooked or canned chickpeas, drained
1/2 teaspoon finely chopped fresh rosemary
Thick crusty bread
Method
In a small food processor, add extra virgin olive oil, kalamata olives, balsamic vinegar, pepper flakes, garlic, and salt. Pulse together until a coarse “dressing” forms.
Add chickpeas, chopped rosemary, and olive dressing to a medium-sized bowl. Mix together with a spoon until the chickpeas are completely coated. Cover and let marinate for at least 30 minutes, but preferably even longer in the refrigerator.
Slice the bread into thick pieces and brush with extra virgin olive oil. Toast or grill the bread until golden and the outside starts to harden.
Serve warm, spooning the chickpea mixture on top. If the chickpeas were marinating in the fridge, be sure to take them out 30 minutes before serving to allow it to come up to room temperature.