Crostini with Sun-Dried Tomatoes and Chickpeas

Name: Crostini with Sun-Dried Tomatoes and Chickpeas
Yield: 24 appetizer servings
Ingredients: 1 baguette, cut into 24 diagonal slices 1/3 inch thick; 2 tablespoons extra-virgin olive oil; 1 large garlic clove; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped; 2 tablespoons dried basil leaves; 2 tablespoons dried Italian parsley; Lemon zest for garnish

December 9, 2011

If your pantry includes a window box of fresh herbs (mine does, and I highly recommend it), you can make this recipe even more delicious by substituting fresh basil and parsley for the dried herbs. Add 1/4 cup of each fresh herb when you add the sun-dried tomato, and top the finished crostini with the fresh leaves for a colorful, lively presentation to go with the great flavors.

Recipe notes

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