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Bruschetta with cherry tomatoes, hummus and anchovies · GialloZafferano.com

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  Speaker 1: Brusquetta with cherry tomatoes, hammus and anchovies is a very
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  Speaker 1: quick and easy dish. It is a fresh, flavorful snack
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  Speaker 1: or appetizer with a crunchy bread, bas creamy chickpia, hammus,
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  Speaker 1: juicy cherry tomatoes, salty anchovies, and crunchy almonds. It suits
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  Speaker 1: summer meals, light lunches or gatherings with friends. You need
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  Speaker 1: about fifteen minutes of preparation. With the following quantities. You
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  Speaker 1: obtain four brusquetta ingredients for four brusquetta multi grain whole
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  Speaker 1: wheat bread four hundred grams about four slices each about
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  Speaker 1: three quarters of an inch thick, cherry tomatoes four hundred
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  Speaker 1: grams about two point seven cups anchovies in oil, eight philas.
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  Speaker 1: Almond slices twenty five grams about one ounce extra virgin
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  Speaker 1: olive oil twenty grams about one and a half tablespoons,
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  Speaker 1: plus a little more as needed. Basil as kneaded, fine
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  Speaker 1: salt as kneaded for the chickpea hummus pre cooked chickpeas
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  Speaker 1: five hundred grams drained weight, about three cups tahini thirty
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  Speaker 1: grams about two tablespoons lemon juice twenty grams about fortea spoons,
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  Speaker 1: extra virgin olive oil twenty grams about one and a
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  Speaker 1: half tablespoons, find salt, as kneaded water as needed. To
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  Speaker 1: obtain a smooth hummus, start with the chickpea hummus. Place
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  Speaker 1: the drained cooked chickpeas in a food processor. Add the
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  Speaker 1: tahini and a pinch of fine salt. Add twenty grams
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  Speaker 1: of extra virgin olive oil, add a little water, close
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  Speaker 1: the lid and blend for a few seconds until the
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  Speaker 1: mixture starts to become creamy. Open the lid, scrape down
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  Speaker 1: the sides if kneaded, and blend again. If the mixture
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  Speaker 1: is too thick, adding a little more water. Then add
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  Speaker 1: the lemon juice, gradually stirring with a spoon after each
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  Speaker 1: edition until the hummus is smooth and well mixed. Set
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  Speaker 1: the chickpea hummus aside. Prepare the cherry tomatoes. Cut the
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  Speaker 1: cherry tomatoes into quarters and place them in a bowl.
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  Speaker 1: Season with twenty grams of extra virgin olive oil and
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  Speaker 1: fine salt as needed. Tear the basil leaves by hand
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  Speaker 1: and add them to the tomatoes. Mix well so the
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  Speaker 1: tomatoes absorb the seasoning and the basil flavor. Prepare the bread.
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  Speaker 1: Take the multigrain whole wheat bread and cut it into
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  Speaker 1: four slices about three quarters of an inch thick. If
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  Speaker 1: it is not already sliced, Arrange the slices on a
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  Speaker 1: work surface or serving plate. Assemble the brusquetta. On each
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  Speaker 1: slice of bread. Spread a generous layer of chickpea hummus
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  Speaker 1: as a base Districtute the seasoned cherry tomatoes evenly on
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  Speaker 1: top of the hummus on each slice. Lay two anchovy
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  Speaker 1: filets in oil on each brusketta over the tomatoes. Sprinkle
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  Speaker 1: almond slices over the surface of each brusketta so they
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  Speaker 1: add a crunchy texture. Finish with a final drizzle of
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  Speaker 1: extra virgin olive oil over the top. At this point,
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  Speaker 1: the brusuetta with hummus, cherry tomatoes, and anchovies are ready.
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  Speaker 1: You eat them immediately so the bread stays crunchy and
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  Speaker 1: the contrast between the creamy hummus, fresh tomatoes, salty anchovies,
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  Speaker 1: and crunchy almonds remains perfect.