Chickpea Bruschetta With Sundried Tomato Pesto
Antipasti

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 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.
  • Toast slices of Ciabatta with olive oil.
  • Spread the sundried tomato pesto on the slices and top it up with chickpeas
  • Drizzle olive oil to serve.

  [footer]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[/footer]

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
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