Reviews (2) Add Rating & Review 107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4 Martha Stewart Member Rating: 5 stars 08/11/2017 This is simple to make and delicious to enjoy. My husband has made it twice. Love it. Thank you! Martha Stewart Member Rating: 5 stars 12/31/2011 Okay, well, this is one of my favorites! I would recommend cooking the chickpeas from scratch, their flavor is superb. after soaking I drained and boiled them in chicken bullion. I've read salt making the skin tougher, but I didn't notice it. This recipe would work well with black olives as well. Excellent!
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Gallery Mediterranean Crostini Credit: EARL CARTER Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 can (15 1/2 ounces) chickpeas, drained and rinsed 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 small garlic clove, minced Coarse salt and freshly ground pepper 8 large pitted green olives, cut into 1/8-inch slivers 2 tablespoons finely diced celery, plus celery leaves for garnish 12 slices (1/3 inch thick) baguette, toasted
Gallery Mediterranean Crostini Credit: EARL CARTER
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Mediterranean Crostini Credit: EARL CARTER
Mediterranean Crostini
Credit: EARL CARTER
Mediterranean Crostini
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 can (15 1/2 ounces) chickpeas, drained and rinsed 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice 1 small garlic clove, minced Coarse salt and freshly ground pepper 8 large pitted green olives, cut into 1/8-inch slivers 2 tablespoons finely diced celery, plus celery leaves for garnish 12 slices (1/3 inch thick) baguette, toasted
Directions
Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.
Reviews (2)
Add Rating & Review 107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 08/11/2017 This is simple to make and delicious to enjoy. My husband has made it twice. Love it. Thank you! Martha Stewart Member Rating: 5 stars 12/31/2011 Okay, well, this is one of my favorites! I would recommend cooking the chickpeas from scratch, their flavor is superb. after soaking I drained and boiled them in chicken bullion. I've read salt making the skin tougher, but I didn't notice it. This recipe would work well with black olives as well. Excellent!
Reviews (2)
Add Rating & Review 107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
Add Rating & Review
107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
107 Ratings 5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
5 star values: 17 4 star values: 15 3 star values: 48 2 star values: 23 1 star values: 4
Martha Stewart Member Rating: 5 stars 08/11/2017 This is simple to make and delicious to enjoy. My husband has made it twice. Love it. Thank you! Martha Stewart Member Rating: 5 stars 12/31/2011 Okay, well, this is one of my favorites! I would recommend cooking the chickpeas from scratch, their flavor is superb. after soaking I drained and boiled them in chicken bullion. I've read salt making the skin tougher, but I didn't notice it. This recipe would work well with black olives as well. Excellent!Martha Stewart Member
Rating: 5 stars 08/11/2017
This is simple to make and delicious to enjoy. My husband has made it twice. Love it. Thank you!
Rating: 5 stars
Rating: 5 stars 12/31/2011
Okay, well, this is one of my favorites! I would recommend cooking the chickpeas from scratch, their flavor is superb. after soaking I drained and boiled them in chicken bullion. I’ve read salt making the skin tougher, but I didn’t notice it. This recipe would work well with black olives as well. Excellent!
All Reviews for Mediterranean Crostini
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mediterranean Crostini
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
