One of my favorite very-easy-but-looks-hard-and-time-consuming recipes from Real Simple magazine.Chickpeas and Balsamic Vinegar
In a medium bowl, combine one 15-ounce can chickpeas (drained, rinsed, and roughly chopped), ½ cup fresh flat-leaf parsley leaves (roughly chopped), 1 clove garlic (finely chopped), 1 tablespoon extra-virgin olive oil, 2 tablespoons balsamic vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper.
Smashed Peas with Mint
Process one 10-ounce package frozen peas (thawed) in a food processor until roughly chopped. Stir in 1 tablespoon chopped fresh mint, 2 tablespoons extra-virgin olive oil, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Garnish the bruschetta with fresh mint leaves, if desired.
Walnuts and Parmesan
Pulse 1 cup walnuts, 1 cup grated Parmesan, and ½ teaspoon kosher salt in a food processor until crumbly. Add 1 tablespoon lemon juice. While the machine is running, add 1/3 cup extra-virgin olive oil in a slow, steady stream. Garnish the bruschetta with additional Parmesan, if desired.
Blue Cheese and Honey
Divide 4 ounces blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
