Seasoned Eating: My Package came!

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. 

Served on top of toasted walnut sourdough bread, it made a great dinner.  The finishing salt is addictive.

Thank you Lydia! And kudos to Country Girl City Living and Thyme For Cooking for this event.

Ceci Bruschetta

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.

Comments

[Lydia]

Sher, I had so much fun thinking of what to send you, and I'm so glad you're having fun with our Rhode Island salt and pepper. They've become instant staples in my pantry. Now I'm going to try these bruschetta!

[Glenna]

Oh how fun! I'm clapping my hands for you. I must look like an idiot all by myself but what the hell--how fun!

[MyKitchenInHalfCups]

How wonderful! I do love this bruschetta! And walnut sourdough, oh my that sounds like extra special bruschetta!

[Katie]

Isn't Christmas wonderful!
And so, by the looks of it, is that bruschetta - I love the chickpeas. I have been hungry for them and have just been looking for a new recipe - now I've found it!

[Lannae]

Hi Sher, How fun! I think the Rhode Island Red sauce is very fun. Very creative to have a play on salt and pepper. So, it is just about as fun to see you reveal your spicy present as it was to open mine! I think that this is such a fun idea! I am glad you are having fun with your spices!

[lindsay]

That is the most creative take on bruschetta I have ever seen! What a great idea for a protein packed version of the old favorite.

Also, I'm so excited that you enjoyed your gift and that you decided to play along with us. I wish you a season filled with continued happiness and excitement!

[mandira]

how cool! and the bruschetta looks wonderful.

[Laurie Constantino]

What a great looking Bruschetta. I love chickpeas with almost anything, and this looks so appetizing. The salt sounds very interesting -- I also got seasoned salt for my Seasoned Eatings surprise present and I'll bet it would be perfect for this dish.

[Ulrike aka ostwestwind]

The dish looks great, I could bite into the screen :-)

Happy Holidays!