Bruschetta with chickpea spread and basil tomatoes

Photographer: Cath Muscat

Serves: 30 (makes 30)

Time to make: 45 mins

Ingredients

1 baguette, sliced into 30 x 1cm-thick slices
olive spray oil
2 cloves garlic
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
1 marinated red capsicum
1 ½ tablespoons capsicum marinade liquid
2 tomatoes, diced
2 spring onions, thinly sliced
¼ cup shredded basil
2 teaspoons olive oil

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Instructions

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1 Preheat oven to 180°C. Line 2 baking trays with baking paper.

2 Place bread slices on trays and lightly spray with oil. Bake for 12-15 minutes, or until crisp and lightly golden. While still warm, rub each slice with a halved garlic clove. Set aside.

3 For paste, purée other garlic clove, chickpeas, capsicum and capsicum liquid in a food processor until a thick paste. In another bowl, combine tomatoes, onions, basil and oil.

4 Spread each slice of bread with paste and top with tomato mix. Serve immediately.

Nutrition Info (per serve)

Calories 38 cal

Kilojoules 160 kJ

Protein 1 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 10 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.