6 Tbsp EVOO, plus more for drizzling
2 tomatoes - cored, seeded, and chopped
2 cloves garlic - 1 clove finely chopped
Salt/Pepper
1/2 of 15 oz. can of chickpeas, rinsed
1/2 baguette, cut crosswise in the diagonal into 16 slices
1/2 cup goat cheese crumbles
1 Tbsp chopped fresh parsley
Preheat grill to medium-high. Arrange sausages on the grate & grill, turning, until cooked through (approx. 15-20 minutes).
In a small skillet, heat 2 Tbsp EVOO. Add the tomatoes and half of the chopped garlic. Season with salt & pepper & cook until thickened, about 3 minutes. Remove from the heat.
In a bowl, mash 1/2 of the chickpeas with the remaining chopped garlic and 2 Tbsp EVOO. Stir in the whole chickpeas and season with salt and pepper.
Brush the bread slices with the remaining 2 Tbsp EVOO and grill, turning once, until golden (about 1 minute). Rub with the whole garlic clove. Working with 1 toast at a time, spread on the goat cheese, then top with the chickpea and tomato mixtures, drizzle with olive oil and sprinkle with the parsley.
*Recipe courtesy of Everyday with Rachael Ray Menu Planner, August, 2010.
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