Bruschette con Chickpea Puree e Arugula
Ingredients:
For toasts:
6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil
For topping:
1 (19-oz) can chickpeas, rinsed and drained (2 cups)
1/3 cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
Chopped arugula salad
Directions:
Make 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 oil. Bake until golden, about 12 minutes.
Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.
Cooks' 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.