|Prep Time: 15 min||Cook Time: 5 min||Serves: 2|
Crostini with Smashed Chickpeas, Sun-Dried Tomatoes and Mint
Fresh mint adds brightness to this dish and helps unite the flavors. Basil, cilantro and chives make good stand-ins, if you want to switch things up.
1⁄4 cup(s) canned drained chickpeas, rinsed
1 medium drained sun-dried tomatoes in oil, chopped, (reserve oil)
1/2 clove(s), small garlic, thinly sliced
1 pinch kosher salt
1 pinch crushed red pepper flakes
2 tbsp water
1 tsp fresh mint leaves, finely chopped, (plus extra for garnish)
t oz French baguette bread, cut in four 1/4-inch-thick slices, lightly toasted
1/2 tsp olive oil, reserved from sun-dried tomato jar
1 pinch black pepper, coarsely ground
Combine chickpeas, sundried tomato, garlic, salt, red pepper flakes 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 mixture; add chopped mint and stir to combine.
Divide chickpea mixture evenly over toasts; drizzle with oil, sprinkle with black pepper and garnish with mint leaves.
Serving size: 2 crostini
Note: Baguette loaves have natural holes throughout. Slices with minimal or small holes are best for holding crostini toppings. Cut a few extra slices, if needed, and choose the best ones for the job.