CHICKPEA, BLACK OLIVE AND PECORINO CROSTINI

By á-1108

A very good appetizer for dinner parties.

Ingredients

• 1 baguette, cut into 24 thin slices
• 2 Tbsps. chopped onion
• 2 cloves garlic, crushed
• 1/4 cup olive oil to sauté, plus more for blending
• 1 1/2 cups cooked chickpeas, drained Salt and pepper, to taste
• Juice 1/2 lemon
• 1/4 cup Nicoise olives, pitted and puréed
• 3 oz. pecorino cheese, shredded/ grated
• Grill baguette slices to crisp and set aside.

Details

Servings 24
Adapted from theprovince.com

Preparation

Step 1

Cook onion and garlic in olive oil over medium heat until translucent but not browned, 2 to 3 minutes. Add chickpeas and season to taste with salt, pepper; cook 3 to 4 minutes, then set aside to cool.

In a food processor or blender, pulse chickpea mixture and lemon juice while drizzling in enough olive oil to taste; you can leave it coarse or make it smooth.

Spread olive purée on each slice of toasted baguette and top with a spoonful of chickpea mixture. Sprinkle liberally with cheese and serve immediately.

Source: Chef Massimo Capra, 3 Chefs: The Kitchen Men

Per crostini: Calories 215, Fat 6.7 g, Cholesterol 4 mg, Sodium 143 mg, Carbohydrates 19.6 g