Tapas-style roasted red pepper and olive toasts
canned artichoke hearts without oil
½ cup(s), drained and rinsed, quartered*
chickpeas (15 oz)
½ cup(s), drained and rinsed
12 medium, Kalamata, pitted finely chopped
1 Tbsp, or red onion, minced
2 tsp, small size
1 Tbsp, extra virgin
⅛ tsp, coarsely ground (or more to taste)
roasted red peppers (packed in water)
7½ oz, packed in water *
1 medium clove(s), cut in half
whole wheat bread
- Preheat oven to 350°F.
- Combine artichokes through black pepper in a food processor. Pulse on medium speed until very smooth, about 10 to 15 seconds. Transfer mixture into a bowl and set aside.
- Cut red peppers into medium-small pieces, about 2 inches long.
- Slice each piece of bread diagonally into 2 triangles. Place all triangles directly on oven rack and toast until crisp, about 5 to 7 minutes. Remove from oven and arrange on a platter. Rub raw garlic clove, cut-side-down, a few times across each toast point, and spread olive mixture evenly onto toast points. Place 1 to 2 pieces of red pepper atop each toast point before serving. Yields 2 pieces per serving.