300 g (2 c) fresh green chickpeas, shelled (may substitute peas or edamame)
3 cloves garlic, peeled
75 g (½ c) fresh basil, chopped
50 g (¼ c) oregano, chopped
50 g (¼ c) parsley, finely chopped
350 ml (1½ c) extra virgin olive oil
15 ml (1 tbsp) fresh lemon juice
500 g (1 lb) burrata cheese (may substitute fresh mozzarella)
40 g (¼ c) toasted hazelnuts, chopped
salt and pepper, to taste
Brush both sides of each baguette slice with olive oil and season with salt and pepper. Grill the bread until nicely toasted on both sides, but not hard. Rub one side of the crostini with one of the cloves of garlic and set aside, garlic-side up.
Brush the insides of the avocado halves with olive oil and season with salt and pepper. Grill the avocados cut-side down until they have nice grill marks and are warmed through, about 3 to 4 minutes. Add the avocado to a large bowl with the minced garlic. Season with salt and pepper and mash together.
Meanwhile, in a food processor, add the fresh green chickpeas, herbs and remaining whole garlic cloves. Puree on high speed while slowly drizzling in 120 ml (½ c) of olive oil. Add the lemon juice, salt and pepper; taste and adjust seasoning if needed. Set aside.
Top each crostini with a dollop of the mashed avocado. Divide the burrata cheese evenly on top of each crostini and drizzle the chickpea pesto on top. Garnish with the chopped hazelnuts.
Bakers and candy-makers prize these sweet, protein-rich nuts. Nearly 100 percent of U.S. production comes from family-owned farms in Oregon.
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