I found this recipe in the June 2011 edition of VegNews magazine – if you haven’t read this magazine, do it now! It’s awesome! Crostini are a nifty way to transform all the bits and pieces in your fridge into elegant little appetizers. Try other combinations like cannellini beans and avocado or yellow/red tomatoes with arugula and balsamic reduction.
- 1 loaf of ciabatta bread, thinly sliced on a diagonal
- 2 tablespoons olive oil, plus extra for brushing
- 2 garlic cloves, minced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cups packed baby spinach or arugula
- 1 6-ounce jar marinated artichoke hearts, drained (the original recipe used these, but I didn’t have them)
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup basil, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Fennel Gremolata (optional)
Sundried tomatoes (optional)
Garlic Toasted breadcrumbs (optional)
- Preheat the oven to 220C/425F. On a baking sheet, arrange bread in a single layer and brush with oil. Bake until golden, about 5 minutes – don’t over bake them, the bread slices get crisper once they cool.
- In a food processor, add olive oil, add garlic, chickpeas, spinach, artichoke hearts, sun-dried tomatoes, basil, lemon juice, salt and pepper. Process until smooth. Add water if the mixture is too dry.
- Spread the mix onto the slices of bread.
- Top with fennel gremolata, extra sun-dried tomatoes and garlic toasted bread crumbs.
To make Fennel Gremolata:
- 3 tablespoons minced fennel leaves
- 1 ½ tablespoons pine nuts, finely chopped and toasted
- tablespoon lemon or orange zest
- ½ teaspoon ground fennel seeds
- Pinch salt
- Mix all ingredients into a small bowl. Serve immediately or store in the fridge.