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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Bruschette with Chickpea Puree and Arugula
Bruschette with Chickpea Puree and Arugula
(Bruschette con Purea di Ceci e Arugula)
For the Toasts:
6 (3/4-inch thick) slices of bread from 1 (7-8 inch) round country loaf
2 tablespoons extra virgin olive oil
For the Topping:
1 (19-oz) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons extra virgin olive oil
1 and 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad
Prepare the Toasts:
Put oven rack in middle position and preheat oven to 425° F.
Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon olive oil. Bake until golden, about 12 minutes.
Prepare the Chickpea Purée:
Slip off skins from chickpeas with your fingers (discard skins).
Blend chickpeas, water, olive oil, lemon juice and salt in a food processor until very smooth (mixture will appear whipped).
Assemble the Bruschette:
Spread toasts with chickpea purée and serve topped with arugula salad.
Note: Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving. Makes 6 first-course servings.
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