Chick Pea and Pesto Canapes

• 24 to 30 thin slices French baguette bread
• 1 cup cooked, drained chick peas (fresh or canned)
• 3 tablespoons lemon juice
• 3 tablespoons prepared pesto
• Salt and freshly ground black pepper
• 2 egg whites
• 3 tablespoons freshly grated Parmesan cheese

1. Preheat broiler.
2. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
3. Puree the chick peas in a food processor along with the lemon juice and the pesto.
4. Season to taste with salt and pepper.
5. Transfer to a bowl.
6. Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy.
7. Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.
8. Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese.
9. Place under the broiler and broil until lightly browned.
10. Transfer to a serving platter and serve.

thin, chick peas, lemon juice, pesto, salt, egg whites, parmesan cheese

Taken from cooking.nytimes.com/recipes/1605 (may not work)