Best Bruschette With Chickpea Purée And Arugula Recipes

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

BRUSCHETTA WITH SPICY CECI BEAN PURéE

Steps:

• 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
• 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
• 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

BRUSCHETTA WITH CHICKPEA PUREE AND CHOPPED ARUGULA SALAD

Steps:

• Make toasts: Put oven rack in middle position and preheat oven to 425°F.
• Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
• Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
• Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.

CHOPPED ARUGULA SALAD

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
• Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
• Spread toasts with chickpea purée and serve topped with arugula salad.