Chickpea, Sun-Dried Tomato, and Arugula Crostini

Once I ordered the vegetarian assortment, which included toasted slices of the crusty unsalted bread for which Tuscans are famous, spread with garlicky mashed chickpeas with sweet bits of dried tomato and leaves of piquant arugula on top. With a glass of chilled white Vermentino, it was just the kind of casual meal I was looking for. Now when I want a quick lunch or speedy antipasto, I make these crostini at home.

Serves 4

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons chopped fresh parsley
• Pinch of crushed red pepper
• 1 (15-ounce) can chickpeas with their liquid
• ¼ cup sun-dried tomatoes (not oil-packed), chopped
• Salt and freshly ground pepper
• 1 recipe Crostini
• Small bunch of arugula

INSTRUCTIONS:

1. In a medium saucepan over medium heat, heat the olive oil, garlic, parsley, and crushed red pepper for 2 minutes, or until fragrant.
2. Add the chickpeas, along with their liquid, and the chopped sun-dried tomatoes to the saucepan.
3. Cook the mixture, coarsely mashing the chickpeas with a potato masher and stirring, for 10 minutes, or until the mixture becomes thick and spreadable.
4. Season the chickpea mixture with salt and freshly ground pepper.
5. Spread the prepared crostini with the chickpea mixture.
6. Top each crostini with a small bunch of arugula.
7. Serve and enjoy!