Country Girl City Living and Thyme For Cooking are hosting Seasoned Eating, a sort of Secret Santa global sharing of local flavors. I already received the name of my recipient, and mailed off a gift of spices and local food to said person (it's a secret at this point). Then I waited to receive a gift from my Secret Santa. Imagine my delight when I finally received a package from Lydia of The Perfect Pantry. I love reading her blog, and always think of her whenever I look at my chaotic pantry. I'm sure hers is organized and filled with wonderful items. And now, thanks to her, I have Mor-Sels Finishing Salt and Rhode Island Red Sauce to add to my pantry. Such was my excitement when I opened the package, the bottle of sauce fell out onto my tile floor. I watched in horror as it bounced twice when it landed, but amazingly, didn't break. Those glass bottles from Rhode Island are certainly tough little guys.
Lydia also enclosed a recipe for Seafood Soup, which I'll prepare soon. But, I wanted to try out the salt and pepper sauce immediately, so I quickly made some Ceci Bruschetta. I used canned chickpeas and seasoned them with garlic, pesto, black olive paste, parsley, and the salt and pepper sauce.
1 15 ounce can chickpeas, drained and rinsed in cold water
2 Tablespoons extra-virgin olive oil
2 Tablespoons black olive paste (or more to your taste)
2 Tablespoons vinegar of your choice
red pepper sauce (to taste) I used several Tablespoons
2 Tablespoons pesto or shredded fresh basil
2 Tablespoons chopped parsley
1-2 cloves garlic, slivered
salt to taste. A finishing salt such as Mar-Sels is marvelous, or use kosher
freshly ground black pepper
4-5 1 inch slices of peasant bread
Combine all the ingredients and taste. Add more of the pepper sauce, olive paste, vinegar, salt and pesto, if you want. Toast or bake the bread until crisp, and top with the ceci beans, while the bread is still hot. Serve.