This perfect party food is rustic, hearty and packed full of flavor. It also happens to be vegan. Sure to satisfy all your guests.

CHICKPEA SPREAD

2 large shallots, finely chopped
1/2 teaspoon fresh rosemary, minced
1/3 cup extra-virign olive oil, plus more for drizzling
1 can organic chickpeas, drained and rinsed
4 tablespoons water
coarse sea salt and freshly ground pepper
1 1/2 teaspoons white wine vinegar
12 1/2-inch thick rustic Italian bread slices

2 tablespoon of Italian parsley, chopped for garnish

BALSAMIC SHALLOTS
1 tablespoon extra-virgin olive oil
4 shallots, sliced
2 tablespoons superfine sugar
3 tablespoons red wine vinegar (can also use white wine)
2 tablespoons balsamic vinegar

1.)For the balsamic shallots, pour the oil into a medium frying pan, add the shallots cook over a low hear until softened. Increase the heat to medium and add sugar, vinegars. Mix until the sugar has dissolved and onions are coated in a syrupy glaze. Set aside.

2.) Preheat the broiler. In a medium skillet, combine the shallots and rosemary with 2 tablespoons olive oil and cook over moderately low heat until shallots soften, about 5 minutes. Add chickpeas and water with hefty pinch of salt and pepper. Cook over medium heat, about 10 minutes. Remove from heat. Transfer to food processor, add vinegar and blend until creamy and with tiny chunks. Keep warm.

Brush both side of bread slices with the remaining olive oil. Arrange on an baking sheet. Broil the bread about 4 inches from the heat for about 1 minute per side or until the slices are golden and crisp.

Spread the toasts with the warm mashed chickpea spread and top with delicate amounts of caramelized shallots. Arrange on a platter. Drizzle with any remaining olive oil, top with chopped parsley and sprinkle with an added pinch of sea salt and pepper, if you wish.

Serve warm or at room temperature. (Steps 1 and 2 can be made in advance. Simply rewarm chickpeas before serving)

(Visited 4 times, 1 visits today)