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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is bruschetta with a twist on the standard. It looks great for entertaining and is tasty and easy to make. Looks and tastes like restaurant quality. Ingredients:
1 (14 ounce) can garbanzo beans, drained |
3 tablespoons fresh lemon juice |
1/4 teaspoon chopped fresh garlic |
1/4 teaspoon ground cumin |
2 teaspoons olive oil |
1/4 cup butter, softened |
12 slices ciabatta bread |
1/4 cup grated parmesan cheese |
1 teaspoon paprika |
24 slices roma (plum) tomatoes |
1/2 cup crumbled feta cheese |
1 teaspoon dried oregano |
1 teaspoon garlic powder |
Directions:
1. For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
2. Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
3. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
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