CROSTINI with Sun-Dried Tomatoes and Chickpeas

This is yet another recipe from Giada DE Laurentiis and it's really good.

I was craving something crunchy the other night, but I didn't want to eat junk food for dinner, so I racked my brain to think of something healthy that would also satisfy my appetite for the crunch. And this is what I came up with.

Actually, it has a lot of protein due to the chickpeas, the tomatoes supply the lyposene and other essential nutrients and I used whole grain bread. So I think I did pretty damn good.

Crostini with Sun-Dried Tomatoes and Chickpeas
24 Appetizer Servings

Crostini
1 Baguette, cut into 24 diagonal slices 1/3 inch thick (I used pre-cut & bagged whole grain)
2 Tablespoons evtra-virgin olive oil
Dip
1 large garlic clove
1 (151/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice (I used true lemon granules)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons dreid basil leaves
2 tablespoons dred Italian parsley
Lemon Zest for garnish (I omitted this)

To make the crostini: Preheat the oven to 375 degrees F. Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil. Toast in the oven until golden, about 8 minutes. (You can toast the bread 1 day ahead. Cool, then store airtight at room temperature.) (I grilled mine on my new grill/griddle pan! About 3 minutes each side.)

To make the dip: Mince the garlic in a food processor. Add the chickpeas, lemon juice, 2 tablespoons water, salt, and pepper. Process until the mixture is almost smooth. With the maching running, gradually blend in the oil. Process until the mixture is completely smooth, scraping cown the sides fo the work bowl cooasionally. Add the sun-dried tomatoes and dried herbs. Blend until the tomatoes and herbs are finely chopped. (The dip can be made 1 day ahead. Cover and refrigerate.) To serve, spoon 1 teaspoon of the dip on each crostini, and garnish with lemon zest or fresh herbs. (I spooned on a lot more, hey it was my dinner you know!)

I really liked this recipe. It does have a little bit of a bite however, due to the raw garlic. So keep this in mind for when you intend on eating it and with whom!
I was glad the recipe called for dried herbs because I could use what I had in my pantry but I wonder how it would be with fresh herbs-Probably even better!


What is your favorite appetizer, that you could just as well eat for dinner?