Editors Note: The following is post two of a multi-post series detailing my first catering adventure.

Although many of the ES fans were pulling for me to re-make the simple, beautiful and delicious Tomato and Goat Cheese Toasts, I decided to try something new using those same ingredients – Tomato and Feta Sticks. But, I still wanted to use the idea of “toasts,” especially taking advantage of the fresh bread from the DC bakery and sandwich place, Breadline, sold at my farmer’s market.

I also wanted to get away from using cheese in this dish, as I used it in the previously mentioned T&F Sticks and other apps (to be identified in later posts.) Trying to think what else I could use that would be creamy and act like a spread, and using JoeHoya’s idea of hummus, I settled on the base of chickpeas.

Chickpea, Artichoke and Roasted Red Pepper Crostini

Broil 2-3 red peppers, turning, until all sides are completely charred. Drop in a double paper (lunch) bag , seal, and set in fridge.

Drain and wash (or is it wash and drain?) a large can of chickpeas. Reserve about 1/4 of the peas and set aside.

In a large bowl, using a hand held potato masher, start mashing the chickpeas and a about 1 T of evoo. You want it sort of chunky, but mostly smooth. Not hummus smooth, but just so that most of the peas are no longer peas – they’re smoosh.

Moving on, roughly chop a small jarful of marinated, quartered artichoke hearts and throw that in along with 3-4 cloves of minced garlic, juice of one lemon, plus some zest, handful of chopped chives, handful of diced parsley (always flat leaf,) kosher salt and freshly ground black pepper. Feel free to add more evoo too.

Mix and then introduce the reserved chickpeas. Incorporate all of that together and add in a bit more evoo, just to make sure its not too chunky. Cover and refrigerate.

Take the peppers and flake off the black, charred skin. Letting this run under water helps the process along. Chop the peppers into thin, half inch to 1 inch long slices.

Cut your long baugette into thin slices on an angle and then drizzle with evoo. Put in 375 degree oven until starts to brown; turn over and remove once slightly browned.

About 30 minutes prior to serving, take your chickpea mixture out of the fridge and let it come to room temperature.

Spread chickpea mixture on baguette slice and lay two strips of red pepper over top – on an angle.

Photo: Britianna

More: appetizer recipes