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Recipe adapted from Paul Di Bari, chef at Bar Stuzzichini restaurant in New York. The chickpea spread can be made ahead of time to cut prep work on party day. Photo from The Associated Press, January 23, 2008.

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Chickpea Crostini

12-inch baguette bread
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 carrot, cut into small chunks
1 small onion, quartered
2 celery stalks, cut into small pieces
2 sprigs flat Italian parsley
4 sprigs fresh thyme
1 tablespoon salt
2 cups chicken stock or broth
Extra-virgin olive oil
Balsamic Vinegar

Cut the baguette bread into 10 slices. In the oven or on a grill, toast the bread (watch carefully). Remove from oven and set aside.

In a medium saucepan over medium-high heat, cook the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth. Bring to a boil, then cover, reduce heat and cook approximately 8 to 10 minutes or until the vegetables are tender. Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems. Transfer to a food processor. While processing, drizzle the olive oil into the mixture until a chunky smooth texture is attained.

To serve, spread a thick helping of the chickpea mixture onto each slice of baguette bread, then arrange them on serving plates. Drizzle each with olive oil and then balsamic vinegar.

Makes 10 slices.