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

Ingredients for 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

Ingredients for 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

Preparation To Make The Crostini: Preheat the oven to 375 degrees F. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.)

Preparation To Make The Dip Mince: The garlic in a food processor. Add the chickpeas, lemon juice, 2 tablespoons water, salt, and pepper. Process until the mixture is almost smooth. With the machine running, gradually blend in the oil. Process until the mixture is completely smooth, scraping down the sides of the work bowl occasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped. (The dip can be made 1 day ahead. Cover and refrigerate.) To serve, spoon 1 teaspoon of the dip on each crostini, and garnish with lemon zest or fresh herbs.

This Recipe was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"