Chickpeas And Caramelized Tomatoes On Crostini

• 1 pint grape or small cherry tomatoes
• 1/4 cup chopped onion
• 1/2 teaspoon minced garlic
• 3/4 teaspoon each: dried thyme, crushed dried rosemary
• 1 1/4 teaspoons coarse salt
• Pinch each: freshly ground black pepper, ground red pepper
• 4 tablespoons olive oil, plus more for bread
• 1 can (15 ounces) chickpeas, rinsed, drained well
• 1 teaspoon grated lemon zest
• 1 1/2 tablespoons lemon juice
• 18 baguette slices, cut on the diagonal 1/4-inch thick

1. 1. Heat oven to 375 degrees. Place tomatoes, onions and garlic in a large bowl; sprinkle with thyme, rosemary, 3/4 teaspoon of the salt and the peppers to taste. Drizzle with 2 tablespoons of the olive oil; toss to combine. Place mixture on an oiled baking sheet; roast until tomatoes are caramelized and wrinkled, stirring often, 15-18 minutes. (Watch so that the onion and garlic do not burn.) Cool; crush the tomatoes lightly with a fork.
2. 2. Coarsely mash the chickpeas with a fork in a medium bowl; stir in 2 tablespoons of the olive oil and lemon zest and juice. Season with remaining 1/2 teaspoon of the salt and black pepper to taste. Brush both sides of the baguette slices with olive oil; place them on a baking sheet. Bake to lightly toast, 3 minutes; turn. Bake 3 minutes. Remove from oven, sprinkle lightly with salt. Cool to room temperature.
3. 3. Spread a heaping tablespoon chickpea mixture onto a baguette slice. Top generously with some tomato mixture. Repeat with remaining slices.

grape, onion, garlic, thyme, coarse salt, freshly ground black pepper, olive oil, chickpeas, lemon zest, lemon juice, baguette

Taken from www.epicurious.com/recipes/member/views/chickpeas-and-caramelized-tomatoes-on-crostini-50115888 (may not work)