Chickpea Artichoke Crostini
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.
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.
What’s heartier than chickpeas?!
Chicpeas mixed with some of my favorite Italian-inspired flavors: artichokes, sun-dried tomatoes, and basil. Mmm.
Chickpea Artichoke Crostini
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.
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!
I love having a double-duty easy appetizer recipe in my back pocket. 
What’s your favorite crostini topping?
PS: I’ve officially made it to 3rd trimester territory.
