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.
Original recipe makes 6 servings
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
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PREP
20 mins
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COOK
3 mins
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READY IN
8 hrs 23 mins
Directions
- 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.
- 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.
- To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
Nutrition
Calories: 534 kcal
Carbohydrates: 76.4 g
Cholesterol: 34 mg
Fat: 17.8 g
Fiber: 7 g
Protein: 17.2 g
Sodium: 1112 mg