Thursday, 10 March 2011

Crostini with Sundried Tomato and Chickpea Puree

You're busy. I realize that. 

Spring is almost upon us and you are thinking about cleaning out the basement, adding a new coat of paint to the hallway, checking out new LCD TV stands and getting rid of the old particle board one from college. 

And what if the neighbours pop by when you are in the middle of this organizing and shopping project?

You are going to want a quick and easy way to wow their tastebuds, something that will go nicely with a bottle of wine. Hey, maybe you should put glasses on the list too....


Crostini with Sundried Tomato and Chickpea Puree
adapted from Giada De Laurentiis, Everyday Italian

Ingredients

Crostini
1 baguette, sliced thin on a bit of a diagonal
2 Tbsp extra virgin olive oil

Dip
2 large garlic cloves
1x 15 oz can chickpeas
Zest and juice of 1 lemon
½ tsp kosher salt
½ tsp fresh ground black pepper
1 small jar of sundried tomatoes packed in oil (including the oil)- about ½ a cup (chopped if whole)
2 Tbsp dried basil
¼ cup chopped fresh parsley, extra leaves for garnish

Toast up the crostini in the oven, brushed with a little olive oil.
Meanwhile, whiz everything up for the dip in the food processor.
Serve your little toasties with a shmear of the dip and garnish with a small leaf of parsley.