The chickpea cream and cherry tomato bruschettas scented with basil are a rich and tasty appetizer. Also delicious as a main dish for family dinner, the chickpea cream and cherry tomato bruschettas are perfect for the warm season: they are made in no time, no cooking needed, and in a few minutes they are ready to serve!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 slices loaf bread
- 8.5 oz peeled chickpeas (cooked and drained)
- 4.2 oz canned tuna
- 1 lemon
- 1 tbsp salted capers
- 1 tsp sweet mustard
- 12 cherry tomatoes
- 1 red onion
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste fresh basil
Tools
- 1 Blender
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Toaster
Steps
Wash the chickpeas under running water, drain them well and remove the skins. Blend them with the tuna, juice of half a lemon, mustard, capers rinsed under water to remove the salt, and two tablespoons of extra virgin olive oil until you get a nice smooth cream (if necessary, you can add a little water) and adjust salt to taste.
Wash the cherry tomatoes and cut them into small cubes removing the seeds, then season them with a little oil and salt. Toast the bread. Spread the chickpea cream on it, add the cherry tomatoes, chopped basil, and some onion rings. Serve immediately to enjoy the bread while it’s still warm and crispy.
