CookEat Recipe
Chickpea and Tomato Toasts with Saffron
Chickpeas and partly mashed cannellini beans are folded with ricotta, saffron, tomato and capers. Serve the topping on small crisp toasts.
Method
Steps
Step 1
Use canned chickpeas and cannellini beans, weighed after draining and rinsing. Crush the saffron threads into 1 tablespoon hot water and infuse for 5 minutes.
Step 2
Wash and finely dice the tomato, draining excess juice. Drain and chop the capers. Mash half the cannellini beans with the ricotta, saffron infusion and 2 tablespoons olive oil, then fold in the remaining cannellini, all the chickpeas, tomato and capers.
Step 3
Heat the oven to 200°C. Cut the toast into small squares, brush with the remaining tablespoon olive oil and bake for 5–8 minutes until crisp.
Step 4
Spoon the topping onto the toast immediately before serving in twelve tasting portions.
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