A delightful topping made with chickpeas and red onion, perfect for bruschetta slices.
15 minutes
A delightful topping made with chickpeas and red onion, perfect for bruschetta slices.
tablespoons
Red Onion, halved lengthwise and thinly sliced
each
to taste
0 dash
Chickpeas, rinsed and drained
0 oz
Extra Virgin Olive Oil, for drizzling
to taste
Bruschetta Slices
to taste
1. Heat Olive Oil and Cook Onion
Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil is shimmering, add the thinly sliced half of a large red onion. Season it with a pinch of Maldon or another flaky sea salt and a dash of hot red pepper flakes. Cook the onion for about 5 minutes, stirring occasionally. As the onion softens, it will release its natural sugars, enhancing its sweetness and flavor.
2. Cook Chickpeas with Onion
Next, add the rinsed and drained chickpeas to the pot. Reduce the heat to medium-low and let the chickpeas cook with the onions for another 5 minutes, stirring occasionally. This step allows the chickpeas to absorb the flavors of the onion and spices, creating a harmonious blend. Taste and season with additional salt and red pepper flakes if needed.
3. Prepare and Serve Bruschetta
Once the chickpea mixture is ready, you can serve it either warm or at room temperature. To prepare the bruschetta, place slices of bread on a serving platter. Gently mash the chickpeas onto the bruschetta slices, ensuring they adhere well and absorb the flavors. Finish with a drizzle of extra virgin olive oil for a touch of richness.
If you typically use Parmesan, consider replacing it with crumbled feta for a tangier taste or ricotta salata for a saltier, yet mild, option. A sprinkle of goat cheese can also add a creamy tartness.
Add a pinch of crushed red pepper flakes for heat, or try a dash of smoked paprika for a subtle smokiness. A sprinkle of za'atar can also offer a Middle Eastern twist with its combination of herbs and sesame seeds.
Incorporate a variety of olives, like Kalamata or Castelvetrano, to give a briny depth to the topping.
Toasted pine nuts or slivered almonds can add a delightful crunch and nuttiness. Alternatively, for a richer undertone, walnuts or hazelnuts could be lightly crushed and sprinkled on top.
Swap out fresh tomatoes for sun-dried tomatoes to introduce a chewy texture and a concentrated tomato flavor, or use cherry tomatoes for a burst of juiciness.
Source fresh, high-quality ingredients like ripe cherry tomatoes, fresh basil, good quality extra-virgin olive oil, organic chickpeas, and fresh garlic for an outstanding bruschetta topping.
Choose a rustic loaf like ciabatta or sourdough, slice evenly, and toast until just golden. Toasting in a skillet with olive oil can add flavor but watch for burning.
Serve the bruschetta immediately after assembly to avoid soggy bread and maintain the contrast in textures.
Season the chickpea mixture with freshly ground black pepper, sea salt, and optionally crushed red pepper flakes for heat.
Spoon chickpea mixture generously over toasted bread, drizzle with olive oil, and garnish with fresh basil leaves or shaved parmesan.
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