Olive & Chickpea Bruschetta

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We take the tasty, meaty chickpea and create a chunky bruschetta with the tart, briny savor of Calamata olives, traditional Italian herbs and robust garlic. The perfect presentation.

Ingredients:

Black Olive Paste:

• 3 tablespoons DeLallo Pitted Calamata Olives (about 12-15 olives)
• 1/2 teaspoon DeLallo Nonpareil Capers
• Pinch dried oregano
• 3 tablespoon DeLallo Extra Virgin Olive Oil
• 2 tablespoons chopped flat-leaf parsley
• 1/2 clove, chopped

• 1 (14-ounce) can DeLallo Chickpeas
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 3 tablespoons Black Olive Paste (see above)
• 1/2 teaspoon red hot pepper flakes
• 1/2 teaspoon fresh chopped rosemary
• 1/2 clove garlic, chopped
• DeLallo Modenacrem, for drizzling

Directions:

To prepare the Black Olive Paste, simply blend all ingredients in a food processor for a paste consistency.

Combine all ingredients in a large bowl, stirring to thoroughly incorporate. Add 3 tablespoons olive paste to mixture. Allow bruschetta to marinate for about 20 minutes for flavor. Once rested, spread onto Bruschetta Crisp toasts and drizzle with Modenacrem.

Serves 2 to 4 Printer-friendly version