This recipe was originally published in 2010.
This antipasto starts with a simple chickpea flatbread. Add roasted tomatoes, pan-fried artichoke hearts, roasted peppers and olives. Serve all ingredients on a large tray so that guests can help themselves. They’ll have fun building their own crostini.
Each flatbread contains 101 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 47mg sodium, 8g carbohydrate, 1g fiber, 3g protein.
Roasted Peppers and Tomatoes
2 red peppers, cleaned and quartered
4 fresh tomatoes, sliced
2 tablespoons olive oil
1 teaspoon minced fresh herbs (flat leaf parsley, basil or oregano)
Salt and pepper
1 tablespoon capers, optional
1. Preheat oven to 350 degrees. Lightly grease a baking sheet or line it with parchment paper.
2. Brush tomatoes and peppers with olive oil, herbs, salt and pepper. Lay peppers skin side down on prepared baking sheet. Bake for 15 minutes. Turn peppers and add tomatoes to pan. Bake another 10 minutes or until peppers are easily pieced with a fork.
3. Slice roasted peppers and toss with capers, if desired. Transfer tomatoes and peppers to serving tray.
2 tablespoons olive oil
1 (15 ounce) can artichoke hearts, packed in water, drained and quartered
½ cup Gluten-Free Bread Crumbs
1 large egg or ¼ cup milk of choice
Salt and pepper, to taste
1 cup marinated olives, pitted and chopped
1. Heat olive oil in a heavy skillet.
2. Place gluten-free bread crumbs in a bowl.
3. In a second bowl, mix together egg (or milk of choice), salt and pepper. Dip artichokes in liquid and then in bread crumbs. Add to hot oil.
4. Without stirring, cook artichokes for about 5 minutes on each side or until golden brown. Remove to a plate lined with paper towels and sprinkle with salt and pepper. Transfer to serving tray.
5. Add your favorite marinated olives, such as calamata, to the serving tray.
TIP: To save time, buy prepared peppers, marinated olives and artichoke hearts in oil at your local specialty store.Yields 8 servings
- 1½ cups chickpea or garbanzo bean flour
- 2 cups warm water
- 4 tablespoons olive oil, divided + more for drizzling
- 2 teaspoons sea salt + more for drizzling
1Whisk flour and water together in a medium bowl. Cover and let sit at room temperature for 2 to 4 hours. Batter is watery at first but will thicken with time.
2Combine 2 tablespoons olive oil and salt and add to chickpea mixture.
3Preheat oven to 500 degrees or the highest temperature your oven will go. This flatbread is traditionally made in a wood-fire oven, so a conventional oven must be extra hot.
4Line a 9x13-inch baking pan with parchment paper. Grease paper surface with remaining olive oil. Or use a well-seasoned cast iron pan without a paper lining and coat with 2 tablespoons oil.
5Remix batter and pour it into prepared pan. Bake in preheated oven for 18 to 20 minutes or until light brown on top and edges are crisp.
6Cut and drizzle with more olive oil and sea salt. Transfer to serving tray.