Sadly, my first contribution doesn't take much skill (perhaps more appropriately, luckily...)--This easy appetizer is a nice variation of bruchetta and is pretty tasty (and not bad on the eyes).
Chickpea & Balsamic Vinegar Bruchetta
Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
In a medium bowl, combine the chickpeas, parsley leaves, garlic, oil, balsamic vinegar, salt, and pepper. Spread the mixture on the rounds.
Wednesday, February 6, 2008
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1 comments:
This stuff is sooo good, Holly! Thanks for putting in the recipe! Now that I know what's in it, I don't feel so bad chowing down on these little treats.
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