these are one of my new favorite things! it's essentially a hybrid of bruscetta and hummus. This recipe is enough for 1/2 a loaf of bread but it will go fast!
2 large cloves garlic, finely minced, plus one more for rubbing on bread
6 tbsp. extra virgin olive oil, plus more for drizzling
3 roma tomatoes, cored, seeded, and chopped
salt and pepper, to taste
1-15 oz. can chickpeas, drained
1/2 loaf of french bread, cut crosswise on a diagonal
1/2 c. goat cheese
1 tbsp. chopped fresh parsley
In a skillet heat 2 tbsp. olive oil over med-high heat. Add the tomatoes and half of the chopped garlic. Season with salt and pepper. Cook for 4 minutes, stirring occasionally, then remove from heat.
meanwhile, brush the bread slices with 2 tbsp. olive oil and grill in the oven until nicely toasted. As soon as you pull them out of the oven, take your whole garlic clove (cut a little bit off the tip) and rub it into each slice of toast.
In a bowl, mash half the chickpeas with 2 tbsp. olive oil and the remaining minced garlic. Once you have reached a mostly creamy texture, add the rest of the can of chickpeas but leave the rest whole. season with salt and pepper.
To assemble, spread each garlic bread slice first with goat cheese, then your chickpea mixture, then the tomato spread, and finally with some shredded parsley. At this point if you want you can drizzle a little more olive oil on top.
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