Appetizers are fun to make!  This past Memorial Day, I decided to make a fresh brushetta app using cherry tomatoes, red onion, chickpeas, and fresh basil.


-2 packages of cherry tomatoes, chopped in small halves

-5 leaves of fresh basil

-1/2 red onion, chopped

-1 can chickpeas

-Olive oil

-Salt & pepper

-Crushed red pepper

-Ciabatta baguette


Chop up the cherry tomatoes into small halves.  If they are too big, they will fall off the toasts and be messy.  Next, chop up the fresh basil and a 1/2 of a red onion into small chunks.  Put all the chopped ingredients into a mixing bowl.  Rise and drain the chickpeas, then add them to the mixture.  Drizzle with olive oil, salt, pepper, and crushed red pepper.  Mix thoroughly.

Cut up a wide-ish ciabatta baguette into small toasts.  I say wide-ish baguette because you want the bread to be a little wider than French bread.  A French baguette is too thin – the topping for the bruschetta won’t stay on!  Brush on olive oil to the top of each of the toasts and bake on low heat until golden brown.  Be careful not to burn!  Take out of the oven and let cool.

Spoon the mixture on top of each toast and serve!

Fresh and delicious!  Perfect for any backyard BBQ or get together 🙂