YIELD: 6 SERVINGS
This appetizer starts with fresh toasted Italian bread slices. Top that off with spicy citrus-marinated veggies and you have winning finger food.
INGREDIENTS:
1 baguette, cut into 12 slices
2 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 8-ounce can corn, drained and rinsed
1 4-ounce can black olives, drained and sliced
1 tablespoon fresh lime juice
2 teaspoons flaxseed meal
1 teaspoon ground cumin
¼ teaspoon chilli powder
¼ teaspoon onion powder
¼ teaspoon salt Fresh thyme, for garnish
INSTRUCTIONS:
Crostini Toasts
1. Lay out the bread slices on a baking sheet. Lightly brush each slice of bread with oil.
Put the baking sheet under the broiler. From time to time check that the bread and don’t let it burn. It only takes a couple of minutes. After the toasts are lightly browned, remove the sheet from the oven. You can make these ahead of time and keep them in the refrigerator for later use, too.
To Assemble
2. In a large bowl, mix all the remaining ingredients together, except the thyme.
3. Top each toast with the chickpea mixture just before serving. Garnish with fresh thyme.
Protein: 8½ grams per serving (2 crostini)
Active Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
