Sunday, June 5, 2011

Ceci Bruschetta


1 cup ceci (chickpeas or garbanzo beans)
4 Tbsp Extra virgin olive oil
2 Tbsp balsamic vinegar
1/2 tsp red pepper flakes
1/2 tsp chopped fresh rosemary
2 Tbsp basil leaves, chiffonade
1 clove garlic confit
salt and pepper
1 baguette sliced and toasted

- In a bowl mix together all of the ingredients except the bread, adjusting to taste with salt and pepper, and let sit

- On the grill, lightly toast the sliced bread

- Lightly mash some of the chickpeas with a fork and serve with the sliced bread

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