John Whaite's chorizo and chickpea crostini recipe
A simple, stress-free Christmas canapé! You can make your own crostini by slicing up a baguette and grilling until crispy, but you can also buy ready-made slices if you want to save even more time.
Ingredients
- 1 jar cooked chickpeas
- 300 g ready-to-eat chorizo, peeled and cut into 5mm cubes
- 1 handful fresh parsley
- 1 pinch salt and pepper
- 1 lemon, zest and a little juice
- 1 glug olive oil, to taste
- 40 small crostini breads (approx.)
- 1 jar cooked chickpeas
- 10.6 oz ready-to-eat chorizo, peeled and cut into 5mm cubes
- 1 handful fresh parsley
- 1 pinch salt and pepper
- 1 lemon, zest and a little juice
- 1 glug olive oil, to taste
- 40 small crostini breads (approx.)
- 1 jar cooked chickpeas
- 10.6 oz ready-to-eat chorizo, peeled and cut into 5mm cubes
- 1 handful fresh parsley
- 1 pinch salt and pepper
- 1 lemon, zest and a little juice
- 1 glug olive oil, to taste
- 40 small crostini breads (approx.)
Details
- Cuisine: Italian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- Drain and lightly mash the chickpeas.
- Mix through the chopped chorizo, a little parsley, salt, pepper, zest, juice and oil to taste.
- Use the mixture to top the crostini breads.
This recipe was devised by John Whaite for Tesco
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