Saturday, July 08, 2006

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

1 Baguette, cut into 24 diagonal slices 1/3 inch thick (I used pre-cut & bagged whole grain)
2 Tablespoons evtra-virgin olive oil
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?


Sara said...

oooh, that looks so very very good.

The Cookbook Junkie said...

I don't know if I have a favorite appetizer. I just love too many foods. We usually make a meal out of buffalo wings when I make them (I bake them). I turned a Beef Taco recipes into Beef Nachos for dinner. I don't know how anyone can consider loaded nachos only an appetizer but that's usually where you find them on the menu.

Annie said...

Sara, You got to try it.

Paula, I love nachos, but I have'nt had them in a long time. I try to stay away from things that I know I can't resist. Nachos should be a dinner-there's certainly enough calories and fat to qualify them as one!

Crystal said...

Yum - this looks perfect for dinner. Thanks for stopping by my site. As you have seen, I think Mozzarella, Basil, and Tomatoes is my fav. some bread on the side.


Anonymous said...

mmmm.... hummus, but with an italian spin!!! yummy yummy yummy!

I came by your blog by way of "My Life Italian". I also have family in Trieste! Have you been? It's lovely there, and even more so because it's this great city on the sea and yet nobody knows about it!!!

LookinginmyRearviewMirror said...

My favorite appetizers are Tortilla Pinwheels. You can do anything with them, add some veggies or even a little ham, chicken or turkey for some protein. Anyway you make them, they are awesome and I can seriously make a meal out of them!



PS, Thanks for stopping by my site.

Anonymous said...

Crunchy is always important to me so I ate these crunchy side dish.its deliciuos,thank you Annie'.By the way Trieste is a great city I was born there.

Annie said...

Crystal, Thanks for stopping by again! I think the tomato, basil and mozzarella is right up there for me too.

Bryanne, I'm so glad you stopped by. I can't believe what a small world it is! I did go to Trieste when I was 12 years old. It was beautiful but at that age you can't truely appreciate anything. So I'll have to go back (someday). Stop by again!!

Hey Lue, I have had Tortilla sandwiches but never pinwheels- same thing really, only the pinwheels are much cuter. I'll have to make them one of these days.

Bambola, Your welcome, as always!

Joey Lawler said...

There is a recipe for crostini with walnut, cranberry, blue cheese and frisee at Epicurious you should check out. I made it last Thanksgiving, and substitued toasted pecans for the walnuts. I'm with you on the basil, too. My garden is almost all herbs this year, and my wife got me some with purple leaves. I can't wait to try it!

Cate said...

Looks delicious! Would have been perfect for my ARF/5-A-Day roundup every Tuesday - hope you'll join in next time! I made your Cheaters Stuffed Artichokes tonight - yummy stuff.

barb said...

I must make your appetizer as it seems we both like a lot of Giada's recipes.
I make the crostini as you did and yep rubbed each with garlic. I combine gorgonzola and sun dried tomatoes, and basil.
Thanks for stopping by PBE

Karen Howley said...

I really like this recipe. I used the dip as a filling in parma ham rolls - delicious!