CookEat Recipe
Tomato and Chickpea Baguette Bites
Ricotta and partly mashed cannellini beans bind tomato, chickpeas, garlic and paprika. Spoon the topping onto small crisp baguette toasts.
Method
Steps
Step 1
Use canned chickpeas and cannellini beans, weighed drained and rinsed. Wash the tomato, remove the wet seed pulp and dice finely. Peel and mince the garlic.
Step 2
Stir the ricotta with the paprika, garlic and olive oil. Mash half the cannellini beans into it, then fold in the remaining beans, chickpeas and tomato.
Step 3
Slice the baguette into thin rounds and crisp in a dry pan over medium heat for 1–2 minutes per side, in batches.
Step 4
Spoon small mounds of the topping onto the baguette immediately before serving in eight portions. Use a spoon rather than a piping bag for the whole pulses.
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Cooked 4 times