Chickpea Pimiento Crostini Recipes

MEDITERRANEAN CROSTINI

Steps:

• Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
• Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
• Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

CHICKPEA PIMIENTO CROSTINI

Steps:

• Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 pulses. Transfer to a small bowl. Add pimientos, olive oil, cumin, and parsley; stir to combine. Season with salt and pepper.
• Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a slice of pimiento, and serve.

SMOKED PIMIENTO CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.