Crostini with chick-peas and tomato

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  • Baguette: 1
  • Chickpeas: 300 g
  • Pesto sauce of basil: 1 tablespoon
  • Salt: ½ teaspoon
  • Tomato: 4
  • Black pepper grain: to taste
  • Sheet fresh marjoram: to taste


Cut the bread into slices about 1 cm. Make the toast putting the bread on a baking tray and leading to the oven to 200 c, about 5 to 10 minutes, or until lightly golden. Let it cool, to keep then in a hermetic box. Drain the chickpeas, cooked. Place, with the pesto sauce, onion and salt, in the mixer. Crush to pieces coarse. Cut the tomatoes into cubes, removing the seeds and the juice. Put a tablespoon of the mixture of grain on each toast. Sprinkle with black pepper, freshly grind. Garnish with tomato pieces and thyme leaves.

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