Crostini with smashed chickpeas, sun-dried tomatoes and mint
2
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy
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. Serve with a big green salad and cup of soup for a light lunch or supper. While this recipe is perfectly designed as a snack for two, you could easily double, triple, or quadruple it to serve as an appetizer for dinner guests or at a cocktail party. 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.
Ingredients
Chickpeas
¼ cup(s), canned, rinsed and drained
Drained sun-dried tomatoes in oil
1 medium, chopped (reserve oil)
Garlic
½ small clove(s), thinly sliced
Kosher salt
1 pinch(es)
Red pepper flakes
1 pinch(es)
Water
2 Tbsp
Fresh mint leaves
1 tsp, finely chopped (plus extra for garnish)
French bread
1 oz, cut in four 1/4-in-thick slices, lightly toasted
Olive oil
½ tsp, from sun-dried tomato jar
Black pepper
1 pinch(es), coarsely ground
