Crostini with Chickpeas and Caramelized Tomatoes

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September is a time of reentry in the college town where I live. After the long summer break, everyone returns anxious to catch up with friends. Casual get-togethers abound where glasses of wine and a few well-chosen nibbles are the only items on the menu.

Crostini with Chickpeas and Caramelized Tomatoes, a delectable appetizer, created by Emily Bell, an Ohioan who is both a talented cook and inveterate hostess, would be perfect for such occasions. Baguette slices are brushed with olive oil and toasted just until golden, and then spread with mashed chickpeas seasoned with lemon and olive oil. Finally, the crostini are topped with herb-roasted grape tomatoes and onions, which provide a huge boost of flavor and color.

The toasts can be prepared several hours ahead, the chickpeas mashed and flavored, and the tomatoes roasted, so that at serving time all you have to do is quickly assemble these mouth-watering little bites.

Crostini with Chickpeas and Caramelized Tomatoes

Makes 18 crostini or enough to serve 6.

4 tablespoons olive oil, divided plus more for the baking sheet and baguette slices

1 pint grape or small cherry tomatoes

1/4 cup chopped onion

1/2 teaspoon minced garlic

3/4 teaspoon dried thyme

3/4 teaspoon dried rosemary, crushed (see note)

Generous pinch cayenne pepper

Kosher salt and freshly ground black pepper

1 (15-ounce) can chickpeas, rinsed and drained well

1 teaspoon grated lemon zest

1 1/2 tablespoons lemon juice

18 baguette slices cut on the diagonal 1/4 inch thick

Rosemary sprigs, for garnish

Arrange a rack at center position and preheat oven to 375 F. Oil a rimmed baking sheet with olive oil.

Place tomatoes, onions and garlic on the baking sheet and sprinkle with thyme, rosemary, cayenne pepper, 3/4 teaspoon salt and several grinds of pepper. Drizzle with 2 tablespoons olive oil and toss to combine. Roast until tomatoes are caramelized and wrinkled, stirring several times, about 15 to 18 minutes. (Watch carefully so that the onion and garlic do not burn.) Cool, then crush the tomatoes lightly with a fork. (Tomatoes and onions can be prepared 3 hours ahead; cover and leave at room temperature.)

In a medium bowl, coarsely mash the chickpeas with a fork, then stir in 2 tablespoons of olive oil and lemon zest and juice. Season with 1/2 teaspoon salt or more and several grinds of black pepper. (Chickpeas can be prepared 3 hours ahead; cover and leave at room temperature.)

Brush both sides of the baguette slices with olive oil and place them on a baking sheet. Bake 3 minutes to lightly toast the bread; turn the slices and bake an additional 3 minutes. Remove from oven, sprinkle lightly with salt, and cool to room temperature. (Toasts can be prepared 2 hours ahead; cover loosely with foil and leave at room temperature.)

Spread a heaping tablespoon chickpea mixture onto a baguette slice, then top generously with some tomato mixture. Repeat with remaining slices.

Note: As a time saver, use crushed dried rosemary, which can be found in the spice section of most supermarkets.

 

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Crostini with Chickpeas and Caramelized Tomatoes

(c) 2010 Betty Rosbottom Recipes