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APPETIZER
FINGER FOODS:
Greek Crostini
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Greek Crostini |
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In this recipe,
baguette slices are topped with hummus and olive
relish...
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15
oz |
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chickpeas (garbanzo beans), drained and
rinsed |
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¼
cup |
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olive oil |
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2
Tbs |
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olive oil |
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1
Tbs |
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fresh lemon juice |
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1
clove |
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garlic, minced |
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8
large |
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pitted green olives, chopped finely |
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2
Tbs |
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celery, finely diced |
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1
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baguette, sliced into 12 pieces |
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salt
and pepper to taste |
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1 |
In a food
processor, combine chickpeas, ¼ cup oil, lemon
juice, and garlic. Blend to make smooth paste.
Season with salt and pepper and set aside. |
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2 |
In small
bowl, combine 1 T. oil, olives and celery.
Season with salt and pepper and set aside. |
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3 |
Spread
chickpeas mixture among the 12 toasts, and top
with olive mixture. Drizzle with remaining oil
and season with fresh ground pepper. |
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4 |
Serve
immediately. |
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Servings: 12
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Cooking Tips |
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**A good olive oil
can make all the difference! |
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Print this Recipe
Rate
this Recipe
Ratings:
****Restaurant Quality- would
make it again. "These were a very different type of
bruschetta (only Greek!) Loved the olives and hummus together."
-Del Mar, CA
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