BRUSCHETTE WITH CHICKPEA PURéE AND ARUGULA

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Bruschette with Chickpea Purée and Arugula image

Yield Makes 6 first-course servings

Number Of Ingredients 8

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil
1 (19-ounce) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad

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.

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