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Chickpea Bruschetta With Sundried Tomato Pesto
Prep Time : 5 Minutes
Cooking Time : 60 Minutes
Serves : 2 people
There are endless options to topping bruschetta, and this recipe from our Italian kitchen is something you can whisk up in a jiffy, using a few simple, quality ingredients. Sorrentina's sourdough-like Whole Wheat Ciabatta Bread and chunky Sundried Tomato Pesto provide a scrumptious, tangy foil to create a flavour packed, healthy bruschetta that will delight everyone.
PREP TIME 5 Minutes
COOKING TIME 60 Minutes
SERVES 2 people
Ingredients
150g, Chickpeas
100g, Sorrentina’s Sundried Tomato Pesto
3 tbsps, Olive Oil
4 slices, Sorrentina’s Sourdough Ciabatta
Salt and pepper – to season
Water – for soaking and boiling
Preparation
Soak the chickpeas overnight in water.
Cook the chickpeas in a pressure cooker for 5-6 whistles until it softens in salted water.
Roughly mash them while they are hot and set aside.
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram