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"This is my second order for your oregano and
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- Bruschette with Chickpea Puree and
Arugula
- (Bruschette con Purea di Ceci e Arugula)
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Ingredients:
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- 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
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- 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
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- Directions:
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- Prepare the Toasts:
- Put oven rack in middle position
and preheat oven to 425° F.
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- 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.
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- Prepare the Chickpea Purée:
- Slip off skins from
chickpeas with your fingers (discard skins).
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- Blend chickpeas, water,
olive oil, lemon juice and salt in a food processor until very smooth
(mixture will appear whipped).
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- Assemble the Bruschette:
- Spread toasts with
chickpea purée and serve topped with arugula salad.
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- 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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