Chickpea Pimiento Crostini Recipes

Steps:

• Process garlic in the bowl of a food processor until finely chopped. Add chickpeas; pulse until crushed but not pureed, 7 to 8 pulses. Transfer to a small bowl. Add pimientos, olive oil, cumin, and parsley; stir to combine. Season with salt and pepper.
• Place about 1 tablespoon mixture on top of each crostini. Garnish with a parsley leaf and a slice of pimiento, and serve.

Steps:

• Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.

Steps:

• Heat oven to 350 degrees. Brush each bread slice lightly on both sides with olive oil. Place on a baking sheet; toast until lightly golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool.