Ceci Bruschetta
Prep time
Cook time
Total time
If using dried ceci beans, the overall cooking time will naturally be longer.
Serves: 4 servings
  • 2 cups of drained cooked or canned ceci / garbanzo beans. If you are using canned, drain and rinse well with fresh water
  • 8 Tbs. extra virgin olive oil
  • 4 Tbs. black olive paste sometimes referred to as tapenade or olivade
  • 4 Tbs. Balsamic vinegar
  • 1 tsp. of crushed red pepper flakes, or to taste
  • 2 garlic cloves, peeled and thinly sliced
  • 1 tsp. finely chopped rosemary needles
  • Salt
  • Freshly ground black pepper
  • 8 slices of hearty peasant baguette cut into 1 inch slices
  • Rosemary branches to garnish the serving plate
  1. Combine the extra virgin olive oil, black olive paste, balsamic vinegar, red pepper flakes, sliced garlic, and chopped rosemary in a bowl large enough to accommodate the ceci beans.
  2. Gently warm the drained beans and add them to the bowl, stirring well to coat them in the mixture. Having the beans warm will allow them to better absorb the flavors. Taste and season with salt and freshly ground black pepper to taste. The olive paste is rather salty, so taste carefully. Set aside until you have toasted the bread.
  3. Preheat the broiler and arrange the bread slices on a baking tray. Place the tray under the broiler and attentively watch as to be sure the slices are deep in color but do not burn. Turn the slices over to toast the other side and quickly remove. Place the toasted slices on a rack to cool so they do not develop condensation on the bottom side.
  4. Decorate a serving tray the rosemary sprigs. Carefully spoon some the the ceci bean topping on each of the bread slices and serve immediately. You may also present the topping and toasted bread slices at the table for guests to serve themselves
Recipe by LaBellaSorella at http://labellasorella.com/2016/02/ceci-bruschetta/