Bruschetta with chickpea spread and basil tomatoes
- 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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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)
Total fat 2g
–Saturated fat 1g
Dietary fibre 1g
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