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Thursday, September 16, 2010

Chickpea, Grape and Goat Cheese on Tomato Bruschetta

Do you ever get tired of the same old breakfast? Who wouldn't?  I eat a lot of eggs and today I'm bored of eggs.

Ok, it doesn't really look like a breakfast dish, but you don't have to follow me exactly.  You could have this for lunch, an appetizer or a side dish next to a roasted chicken

It's simple and yummy.  The sauteed grapes sweeten slightly as they simmer and pair so nicely with the goat cheese.  This dish reminds me of simple French fare, it's quite lovely. You know what would make it even better... a fried egg on top! Guess my fat and happy egg boredom didn't last long! 

Tips and techniques:  You can start with dried chickpeas or use canned for ease. If you go the dried route, you will need to cook the chickpeas prior to starting this recipe.

Chickpea, Grape and Goat Cheese on Tomato Bruschetta

3/4 cup chopped onions
1/4 cup chopped celery 
8 oz chickpeas
2 large garlic cloves
olive oil
salt and pepper
10-15 red grapes, sliced in half
Goat Cheese
fresh rosemary, one sprig
3 tbls fresh parsley, chopped
Goat cheese, about 1/4 cup
1 ripe tomato, sliced 1/4" to 1/2" thick

Saute onions and celery in a few drizzles of olive oil until they begin to soften and the edges begin to brown.  Add in the garlic, chickpeas, grapes and half of the rosemary sprig (about 1 tbls), saute for a few minutes to warm the chickpeas and to allow the garlic to release its' flavor. The grapes will begin to release a little juice. Turn off the heat, add the parsley and season with salt and pepper.

Place one tomato slice on the plate, top with the chickpea mixture. Crumble a little goat cheese on top.  Drizzle with a good extra virgin olive oil and a twist of fresh ground black pepper. Serve while warm.

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