These little snackies made it well worth the trouble to have made my own garbanzo bean dip! It’s up to you how many of these you make…just for yourself or for a crowd. So I’ll give you the general ingredients and the method and leave the specific quantities up to you.
Open-faced sandwiches with garbanzo bean spread and herbed cherry tomatoes
- sliced rustic-style bread (I used pugliese)
- garbanzo bean dip
- cherry tomatoes
- chopped garden herbs (I used basil, oregano, and mint)
- extra-virgin olive oil
- kosher salt
Slice the cherry tomatoes into small wedges. I suggest sixths or eighths, depending up on their size. Place the tomatoes in a small bowl and sprinkle them with salt. Set them aside for 5-10 minutes while you prepare the remaining ingredients.
After the tomatoes have released some of their juice, toss them with the chopped herbs and a healthy drizzle of olive oil. This will create a vinaigrette of sorts (tomato juice and olive oil).
Toast the sliced bread until it’s crisp on the outside yet chewy in the center. Spread the garbanzo bean dip liberally on each slice. Divide the herbed tomatoes among the slices of bread, spooning the extra juice all around.
Delight in the yumminess!