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
Canned 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
Instructions
1
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.
2
Divide chickpea mixture evenly over toasts; drizzle with oil, sprinkle with black pepper and garnish with mint leaves.
3
Serving size: 2 crostini
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