Chickpea Pulp Bruschetta
Make this delicious Chickpea Pulp Bruschetta for your next party! A classic Italian appetizer with an Almond Cow twist!
RUN TIME: 0 MIN
PREP TIME: 15 min MINS
SERVINGS: 20

Instructions
- 1. Add tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and black pepper to a mixing bowl, and mix. Set aside.
- 2. In a separate bowl, add chickpea pulp, olive oil, balsamic vinegar, and salt. Mix.
- 3. Add chickpea pulp spread onto crostini, then add tomato mixture, and serve! You can add more olive oil and vinegar to serve (optional).
Ingredients
- 25 cherry tomatoes
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 10 fresh basil leaves, thinly sliced
- salt and black pepper, to taste
- Tomato Topping: 25 cherry tomatoes
- Tomato Topping: 1 clove garlic, minced
- Tomato Topping: 1 tbsp extra virgin olive oil
- Tomato Topping: 1 teaspoon balsamic vinegar
- Tomato Topping: 10 fresh basil leaves, thinly sliced
- Tomato Topping: salt and black pepper, to taste
- Chickpea pulp spread: chickpea pulp from 1 batch chickpea milk
- Chickpea pulp spread: 1 tbsp olive oil
- Chickpea pulp spread: 2 tsp balsamic vinegar
- Chickpea pulp spread: salt
- Chickpea pulp spread: crostini