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Italiano Mio....


CROSTINI WITH
Sun-Dried Tomatoes and Chickpeas
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 ¼ 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.








24 APPETIZER SERVINGS
Crostini
1 baguette, cut into 24 diagonal slices ⅓ inch thick
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped

Dip
1 large garlic clove
1 (15½-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
Lemon zest for garnish
To Make The Crostini Preheat the oven to 375 degrees F. Place the baguette sli ces i n a si ngle layer on a baki ng sheet, and li ghtly brush wi th oi l.
Toast i n the oven unti l golden, about 8 mi nutes. (You can toast the bread 1 day ahead. Cool, then store ai rti ght at room temperature.)
To Make The Dip Mi nce the garli c i n a food processor. Add the chi ckpeas, lemon jui ce, 2 tablespoons water, salt, and pepper. Process unti l the
mi xture i s almost smooth. Wi th the machi ne runni ng, gradually blend i n the oi l. Process unti l the mi xture i s completely smooth, scrapi ng down the
si des of the work bowl occasi onally. Add the sun-dri ed tomatoes and dri ed herbs. Blend unti l the tomatoes and herbs are fi nely chopped. (The di p
can be made 1 day ahead. Cover and refri gerate.) To serve, spoon 1 teaspoon of the di p on each crosti ni , and garni sh wi th lemon zest or fresh
herbs.