Mediterranean Chickpea & Olive Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 15-ounce can Chickpeas
• 1/2 cup Kalamata Olives
• 2 tablespoons Capers
• 2 cloves Garlic
• 2 tablespoons Lemon Juice
• 1/4 cup Olive Oil
• 1/4 cup Fresh Parsley
• 2 tablespoons Fresh Mint
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 1 loaf of baguette and slice it into 1/2-inch thick rounds.
2. 2Arrange the baguette slices in a single layer on a baking sheet. Place the baking sheet in the preheated oven and bake for 5 minutes, or until the slices are lightly toasted and have a slightly crisp texture.
3. 3While the baguette slices are toasting, add the 1 15-ounce can of chickpeas (drained and rinsed), 1/2 cup of Kalamata olives, 2 tablespoons of capers, 2 cloves of garlic, 2 tablespoons of lemon juice, 1/4 cup of olive oil, 1/4 cup of fresh parsley, and 2 tablespoons of fresh mint to a food processor.
4. 4Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to the food processor. Pulse the mixture several times until it is coarsely chopped. You want the texture to be chunky, not completely smooth like a paste.
5. 5Carefully spoon a portion of the chickpea tapenade mixture onto each of the toasted baguette slices.
6. 6Serve the Mediterranean Chickpea & Olive Tapenade Crostini immediately.

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