Wednesday, November 3, 2010

Bruschetta with Spicy Ceci Bean Puree and Black Olive Spread

So good you'll forget the main course.

Black Olive Spread
From Epicurious

1 C. pitted Nicoise or Kalamata Olives (I used Kalamata)
3 cloves Garlic, peeled
2 T. Extra-virgin Olive Oil
2 T. Lemon Juice
1/2 t. dried Oregano

Combine all the ingredients in a food processor and, pulsing the machine on and off, process until they are just pureed and spread retains a bit of texture.  Can be stored, covered, in a refrigerator, up to a week.

Spicy Ceci Bean Puree
From Epicurious

2 cloves Garlic, peeled
1/2 t. Salt
1 16 oz. can Ceci Beans (also called chickpeas and garbanzo beans), drained and rinsed
1/2 C. Tahini
1/4 C. Red Onion, finely chopped
1/4 C. Olive Oil, plus more for drizzling
2 T. fresh Lemon Juice
1 T. Balsamic Vinegar
1 T. Crushed Red Pepper Flakes
1 1/2 t. Honey
Freshly ground Salt and Pepper
1 T. Pine Nuts, toasted
1 T. Tarragon, chopped
8 Lemon Wedges

Combine garlic, salt, ceci beans, tahini, onion, 1/4 C. oil, lemon juice, vinegar, red pepper, and honey in food processor and pulse until the mixture is smooth and spreadable (add juice from ceci beans as necessary).  Season to taste with salt and black pepper.

To serve, sprinkle with pine nuts and tarragon and garnish with lemon wedges.

Basic Bruschetta
Adapted from Epicurious

Olive Oil
Freshly ground Salt and Pepper

Preheat broiler.  Slice baguette on the bias about 1/2 inch thick.  Lay out slices on a cookie sheet, drizzle with olive oil, and grind salt and pepper over them.  Flip slices and repeat for second side.  Bake slices for about 5 minutes or until they turn a nice golden brown.  Take out the cookie sheet, flip the slices over, and repeat.

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