Savory Chickpea Crostini with Sun-Dried Tomatoes and Mint
Course Appetizer
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 2
Ingredients
1/4canned chickpeasrinsed and drained
1tbspsun-dried tomatoes, drained and chopped
1/4tsp minced garlic (1/2 garlic clove)
1/8tspkosher salt
1pinch red pepper flakes, optional
2tbspwater
1tspfresh mint leaves, finely chopped
fat free cooking spray
41/4-inch thick slices of baguette
1/2tspSpectrum Organic Cayenne Pepper Olive Oil, for drizzling
Instructions
Preparing Baguette
Preheat oven to 350 degrees. Spray each 1/4-inch slice with fat free cooking spray.
Bake until light golden brown, approximately 10-15 minutes.
Assembling Chickpea Crostini
Combine chickpeas, sun-dried tomato, garlic, salt, red pepper flakes (optional) and water in a small skillet; bring to a gentle simmer over low heat. Cook, stirring occasionally, until mixture is warmed through, about 3 minutes.
Remove from heat. Using a fork, mash about half of chickpea mixture. Stir in chopped mint.
Divide chickpea mixture evenly over toast; drizzle with Spectrum Organic Cayenne Pepper Olive Oil. Garnish with mint leaves, optional.