Crostini with chickpea cream
Instructions
Drain liquid from chickpeas, rinse and drain them well and travasateli in electric mixer.
Add the ribs of celery and carrot, scraped and chopped clove of garlic, then blend the ingredients until mixture is smooth and homogeneous.
Reach into or into a bowl, add the grated pecorino cheese, olive oil and seasoned the preparation with a pinch of salt and a little freshly ground pepper.
Finally, season with the chopped herbs and with lightly toasted sesame seeds.
Private now the slices of bread in the crust, cut them in half diagonally and let them toast slightly in hot oven.
Spread over toasted chickpea cream prepared and decorated each toast with black olives.
Ingredients and dosing for 4 persons
- 1 box of boiled chickpeas
- 1 carrot
- 4 slices of bread
- 1 costa of celery
- 3 tablespoons of olive oil extra virgin
- 8 pitted black olives
- 1 tablespoon of grated pecorino cheese
- 1/2 teaspoon of grated thyme
- 1/2 teaspoon of grated marjoram
- 1 clove of garlic
- 1 pinch of sesame seeds
- Salt
- Pepper