HomeRecipesSavoury Crostini with Tuna and Chickpea Spread
Savoury Crostini with Tuna and Chickpea Spread
10 minutes
4 servings
Tuna in Extra Virgin Olive Oil
Ingredients
Boiled chickpeas 200g
Rio Mare Tuna in Extra Virgin Olive Oil 2 x 80g cans
Baguette 1
Extra Virgin Olive Oil to taste
Organic lemon 1
Parsley 1 sprig
Rosemary A few sprigs
Clove garlic 1
Fresh thyme to decorate
Salt to taste
Pepper to taste
Process
1. In a food processor, blend the chickpeas with the garlic, a few sprigs of rosemary, parsley, salt, the juice of half a lemon and two tbs of olive oil.
2. Once a creamy consistency has been obtained, season with a sprinkling of freshly ground black pepper. Drain the tuna, cut it into pieces and mix it with the grated lemon rind and chopped basil.
3. Cut the baguette into slices and toast over a hot grill.
4. Spread the chickpea sauce on the baguette, top each slice with the tuna and garnish with sprigs of thyme and grated lemon zest.
