Servings:
4
Prep time:
25
Cooking time:
35
INGREDIENTS
- - 300 g of boiled chickpeas
- - 300 g of chicory cut, cultivated
- - 2 whole wheat bread
- - 100 g of cheese
- - 1 red onion
- - 1 tablespoon dried tarragon
- - 1 tablespoon poppy seeds
- - vegetable broth
- - Extra virgin olive oil
- - Salt
- - pepper
- - paprika
- - turmeric
INSTRUCTIONS
- Put to fry in a saucepan the onion coarsely chopped, the tarragon and 3 tablespoons of oil. Cover with the lid and continue for 10 minutes over low heat. Add the chickpeas, a sprinkling of pepper and cook for 5 abundant minutes. Remove from the heat and blend it all, adding a little vegetable broth for a creamy thick but spreadable.
- Boil the chicory for 5 minutes in a little lightly salted water; once cooled, squeeze it to chop.
- Divide the buns crosswise getting 4 bases. Remove the crumb in the center and brush the inside of the buns with a film of oil. Bake, then, at 190 ° C for 5 minutes or until they are a bit toasted.
- Cover the crusts with a thick layer of cream of chickpeas, then with the chopped chicory and complet with the thinly slced cheese. Bake again for 5 minutes or until the cheese has melted.
- Decorate the crostini with the toasted poppy seeds, a sprinkle of paprika and turmeric. Serve immediately while still hot.
