Rich flat bread with chickpea cream and red onion
Home / Recipes / Vegetarian / Rich flat bread with chickpea cream and red onion
Ingredients (Serves 4):
  • 1 pack of bruschetta spread with peppers Fior Fiore
  • 4 arabic bread
  • 250 g canned chickpeas
  • 150 g hard ricotta
  • 1 bunch of parsley
  • 2 lemon
  • 1 red onion
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon tahina sesame cream
  • salt and pepper to taste.
Preparing:
  1. Cut the sandwiches to be stuffed with chickpea cream in half (in case you don't find small sandwiches you can cut 2 normal Arabic breads in half). Brown them under the oven grill for about 5 minutes. Blend the chickpeas for the chickpea cream (after having drained them) together with tahina, parsley, lemon juice, 3 tablespoons of oil, a pinch of salt and ground pepper. Spread a layer of bruschetta spread with peppers Fior fiore and then the cream on toasted croutons. Peel the onion, slice it and distribute the rings obtained on the cream. Cut the cheese into cubes and divide on the bruschettas. Add salt, a drizzle of extra virgin olive oil and pass the bruschettas with the chickpeas and onions cream under the grill for 5 minutes before serving.
Vegetarian
Preparation Time: 20
Product pack
Product pack

You might also like...

Rich flat bread with chickpea cream and red onion

Ingredients (Serves 4):
  • 1 pack of bruschetta spread with peppers Fior Fiore
  • 4 arabic bread
  • 250 g canned chickpeas
  • 150 g hard ricotta
  • 1 bunch of parsley
  • 2 lemon
  • 1 red onion
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon tahina sesame cream
  • salt and pepper to taste.
Preparing:
  1. Cut the sandwiches to be stuffed with chickpea cream in half (in case you don't find small sandwiches you can cut 2 normal Arabic breads in half). Brown them under the oven grill for about 5 minutes. Blend the chickpeas for the chickpea cream (after having drained them) together with tahina, parsley, lemon juice, 3 tablespoons of oil, a pinch of salt and ground pepper. Spread a layer of bruschetta spread with peppers Fior fiore and then the cream on toasted croutons. Peel the onion, slice it and distribute the rings obtained on the cream. Cut the cheese into cubes and divide on the bruschettas. Add salt, a drizzle of extra virgin olive oil and pass the bruschettas with the chickpeas and onions cream under the grill for 5 minutes before serving.