CROSTINI WITH: Sun-Dried Tomatoes and Chickpeas:
I f 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 substitutingfresh basil and parsley for the dried herbs. Add 1A: cup of eachfresh herb when you add the sundried tomato, and top the jEnished crostini with the fresh leaves for a colorful, lively presentation to go with the great flavors. 24 APPETIZER SBRVINGS Crostini 1 baguette, cut into 24 diagonal slices 1/3 inch thick 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped Dip 1 large garlic clove 1 (151/2-ounce) can chickpeas (garbanzo beans), drained and rinsed 3 tableSpoons fresh lemon juice tablespoons dried basil leaves 2 tablespoons dried Italian parsley Lemon zest for garnish To Make The Crostini Preheat the oven to 3 75 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).
To Make The Dip Mince the garlic in a food processor. Add the chickpeas,1emonjujce, 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 fmely 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.
