Chickpea Artichoke Crostini

by Heather

Yesterday I shared a list of the most popular recipes on SoS. One of my favorites that didn’t make it to the list was this goat cheese jalapeno peach crostini.

goat cheese crostini

You really can’t go wrong with goat cheese. Or jalapenos. So put them together and you’re golden.

I have a thing for crostini. Probably because it’s a tomato-less version of bruschetta. {For the record, there’s nothing I can’t stand more than raw tomatoes.}

So whenever I see a good loaf of bread in the bakery section of the grocery store, I grab it for some crostini. It’s easy because it doesn’t have to fit into dinner plans- it’s the perfect easy appetizer for any meal.

As much as a I love the goat cheese peach version, I needed to come up with something a little heartier so I could have it as a snack to tide me over for all the late dinners I’ve been having.

crostini recipe

What’s heartier than chickpeas?!

Chicpeas mixed with some of my favorite Italian-inspired flavors: artichokes, sun-dried tomatoes, and basil. Mmm.

crostini toppings

Chickpea Artichoke Crostini

by with a Side of Sneakers

Ingredients

  • 1 loaf crusty bread
  • 1 15 oz can chickpeas
  • 4 oz artichoke hearts
  • 4 oz sun-dried tomatoes {I like oil marinated}
  • 1 lemon
  • a couple basil leaves
  • olive oil
  • s & p

Instructions

Slice bread on the bias into 1/4 inch thick slices.

Bake bread at 450 for 10 minutes, or until it starts to brown.

Remove bread and brush lightly with olive oil. Season with salt & pepper.

While bread is toasting, combine chickpeas, artichokes, sundried tomatoes, and basil in a food processor.

Add in a 1-2 Tbsp of oil from the sundried tomatoes, or olive oil if you didn’t use oil packed tomatoes.

Squeeze the juice from one lemon (~2 Tbsp) into the mixture along with some lemon zest.

Process until well mixed, but still chunky- not hummus texture {yet!}

Heat mixture in microwave and divide evenly on to bread slices, or put mixture on bread and pop it back in the oven until warm.

Powered by Recipage

crostini

crostini with chickpeas and artichokes

The best part of this recipe? I can easily double it and keep half of it in the food processor a little longer for the perfect snack later –> hummus!

easy appetizer recipe

I love having a double-duty easy appetizer recipe in my back pocket. Winking smile

What’s your favorite crostini topping?

 

PS: I’ve officially made it to 3rd trimester territory.

{ 4 comments… read them below or add one }

Anna @ On Anna's Plate November 9, 2011 at 11:00 am
These look perfect for the holiday season :-)
Heather @ Get Healthy with Heather November 9, 2011 at 12:27 pm
Hmmmm delicious! I swoon over artichokes.
Christine November 11, 2011 at 12:22 am
Hi Heather, Your Crostini recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!! :) To play, go here: http://knapkins.com/guess_games/524?source=blog
Sophie @ LoveLiveAndLearn November 11, 2011 at 8:06 pm
Mmm that looks really delicious! I love chickpeas and I bet the sun-dried tomatoes give it a really lovely flavour. My favourite crostini topping is probably pesto and cherry tomatoes, fresh and light :-)

Leave a Comment

Previous post:

Next post: