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Ingredients
Tomato Topping
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
Chickpea pulp spread
chickpea pulp from 1 batch chickpea milk
1 tbsp olive oil
2 tsp balsamic vinegar
salt
crostini
Chickpea Pulp Bruschetta
15 minutes
Make this delicious Chickpea Pulp Bruschetta for your next party! A classic Italian appetizer with an Almond Cow twist.
Servings: Approx 20 crostini
Ingredients
Tomato Topping
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
Chickpea pulp spread
chickpea pulp from 1 batch chickpea milk
1 tbsp olive oil
2 tsp balsamic vinegar
salt
crostini
Directions
Step 1
Add tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and black pepper to a mixing bowl, and mix. Set aside.
Step 2
In a separate bowl, add chickpea pulp, olive oil, balsamic vinegar, and salt. Mix.
Step 3
Add chickpea pulp spread onto crostini, then add tomato mixture, and serve! You can add more olive oil and vinegar to serve (optional).