Carmelina Chickpea Avocado Toast with Roasted Cherry Tomatoes & Feta Cheese

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Servings:

6 slices

Quantity

Ingredients

1, 14.28 ounce can

Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, drained

2 tablespoons

Extra virgin olive oil, divided

1 1/4 teaspoons

Kosher salt, divided

1/4 teaspoon

Black pepper, divided

6 slices

Italian ciabatta, sliced

1, 14.28 ounce can

Carmelina Brands® Italian Ceci (Garbanzos), drained

1 + 1 for garnish

Fresh avocado, divided

1 1/2 teaspoons

Lemon juice

1/2 teaspoon

Tabasco

1/4 cup

Feta cheese crumbles

Preheat oven to 375°F. Place drained Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) on a non-stick sheet pan. Drizzle with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roast cherry tomatoes in oven until caramelized and brown; about 15 minutes. Set aside.

While cherry tomatoes are roasting, place sliced ciabatta on a separate sheet pan. Drizzle with 1/2 tablespoon olive oil and 1/4 teaspoon salt. Place in oven and toast bread until golden brown; about 5 minutes. Set aside.

In a food processor with blade attachment, add Carmelina Brands® Italian Ceci (Garbanzos), one avocado, lemon juice, 1 tablespoon olive oil, tabasco, and remaining salt and pepper. Blend for a minute until smooth, creamy, and combined. Scrape sides of food processor bowl with spatula if needed.

Spread the Chickpea Avocado onto the toasted ciabatta. Top with roasted cherry tomatoes and feta cheese. Garnish with avocado slices (or pearls). For extra heat, drizzle with additional tabasco. Mangia bene and enjoy!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™