Olive and Chickpea Bruschetta

Olive and Chickpea Bruschetta

Ingredients

• Black Olive Paste:
• 3 tablespoons Pitted Calamata Olives (about 12-15 olives)
• 1/2 teaspoon Nonpareil Capers
• Pinch dried oregano
• 3 tablespoon Extra Virgin Olive Oil
• 2 tablespoons chopped flat-leaf parsley
• 1/2 clove, chopped
• 1 (14-ounce) can Chickpeas (Garbanzo Beans)
• 4 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Black Olive Paste (see above)
• 1/2 teaspoon red hot pepper flakes
• 1/2 teaspoon fresh chopped rosemary
• 1/2 clove garlic, chopped
• Celia's Traditional Dark Balsamic Vinegar, for drizzling

Directions

1. To prepare the Black Olive Paste, simply blend all ingredients in a food processor for a paste consistency.
3. Combine all ingredients in a large bowl, stirring to thoroughly incorporate. Add 3 tablespoons olive paste to mixture. Allow bruschetta to marinate for about 20 minutes for flavor. Once rested, spread onto Bruschetta Crisp toasts and drizzle with Balsamic Vinegar.