Crostini with Sun-dried Tomatoes and Chickpeas

Giada is amazing, and if you have never read one of her cookbooks or watched one of her shows, then you are really missing out on the gem of Italian cooking. I bought her Everyday Italian cookbook maybe 15 years ago when I was first getting into cooking. I have referenced recipes in it here or there, but decided to give it a deeper look since I have so much time on my hands. The recipe for Crostini with Sun-dried Tomatoes and Chickpeas jumped out at me and, since I had all the ingredients on hand, I decided I would make it.

Greg and I had just planted basil in our garden and it looked and smelled so good- I was eager to incorporate it in a recipe. Giada calls for dried basil in her spread, but there is a note on the side that said to use fresh if you have it! I gathered a small bundle of basil, roughly chopped it, and added it to the food processor with the tomatoes and chickpeas.

The recipe for the spread literally came together in under 5 minutes and it is very similar to a hummus- minus the tahini. (I actually used the leftovers to dip veggie sticks in the next day- I liked it better than the store-bought hummus I had on hand!)

I served the spread- not on a crostini- but on the rosemary French bread I made (see last week’s posts!) Guys, this combo was mind-blowing! SO UNBELIEVABLY GOOD!!! The spread is going to be a staple in my fridge, basically I’ll be making this once a week. The flavors are incredible and so fresh tasting! I can’t believe I have been sitting on this recipe for fifteen years and have never tried it! This would be a showstopper for entertaining and something simple to put out when company comes (remember those times??) No joke- make this recipe!!!


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