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Cherry Tomato & Chickpea Toast
Pesto Grilled Cheese
2 cups cherry tomatoes, quartered ¼ cup red onion, diced (1/4” pieces) ½ cup chickpeas, cooked 2 cloves of garlic, sliced thin 1 tsp. Balsamic vinegar 2 tbl. Extra virgin olive oil ¼ tsp. Salt ¼ tsp. Black pepper, finely ground 3 slices Pane Turano, toasted ½ cup prepared or fresh-made hummus 4-6 leaves of Basil, chiffonade (sliced into thin ribbons)
Mix diced tomatoes, red onion, chickpeas, sliced garlic, vinegar, olive oil, salt and pepper in a mixing bowl. Cover and refrigerate for at least 30 minutes. Top bread with bruschetta mix. Finish each with a few ribbons of basil.
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