Active Time

　　50 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 6 first-course servings

　　

For toasts

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf

　　2 tablespoons olive oil

　　

For topping

1 (19-ounce) can chickpeas, rinsed and drained (2 cups)

　　1/3 cup water

　　2 tablespoons olive oil

　　1 1/2 tablespoons fresh lemon juice

　　1/2 teaspoon salt

　　Chopped arugula salad

　　

Make toasts:

Step 1

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 2

Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.

　　

Make chickpea purée:

Step 3

Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

　　

Assemble bruschette:

Step 4

Spread toasts with chickpea purée and serve topped with arugula salad.