Serves a Crowd

Spring Garlic and Chickpea Tartine

April 22, 2012
3 Ratings
  • Makes 4 long toasts
Author Notes

Oh, how I love open-faced sandwiches. I’ve been on a bit of a kick lately, as all kind of lovely things come into season: radishes with sea salt and butter, roasted asparagus with cream cheese and cracked pepper, prosciutto and anything. This here tartine takes advantage of the spring garlic I picked up at the market this morning. —Cristina Sciarra

What You'll Need
  • 3 heads of spring garlic
  • sea salt
  • 2 tablespoons olive oil, divided
  • 1 14-ounce can of chickpeas
  • freshly ground black pepper
  • 4 long slices pain de seigle
  • goat cheese
  • 4 slices prosciutto
  1. Preheat the oven to 400F.
  2. Remove the long stalk from the garlic, so you are left with just the heads. In a bowl, toss them with 1 tablespoon of the olive oil, as well as a pinch of sea salt. Wrap the garlic in aluminum foil, and roast for about 30 minutes.
  3. Meanwhile, drain and wash the can of chickpeas. Heat the remaining olive oil in a shallow pan over medium-high heat, and add the chickpeas. Toss in a liberal sprinkling of black pepper and sea salt. Using tongs, toss the chickpeas around. Let them cook for about 5 minutes, until they are almost splitting, and quite hot. Remove them to a bowl.
  4. When the garlic is ready, squeeze the cloves into the chickpea bowl. Use a fork to mash everything together. Give it a taste; add more pepper and sea salt, if necessary.
  5. Toast your bread. Spread each one with some goat cheese. Pile the smashed chickpeas/garlic on top of that, and then layer with 1 slice of prosciutto. Repeat.
  6. I like to cut each slice of toast into fingers. They are good for lunch, or as finger food at a party.

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Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at

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