Herbed Chickpea Crostini

Ingredients:

• 1 - 15 oz can, chickpeas
• 1 tbsp, lemon juice
• 2-3 tbsp, il Fustino Garlic Olive Oil
• 2 tbsp, il Fustino Basil Olive Oil
• 3 tbsp, il Fustino Arbequina EVOO - divided, plus more for pooling effect
• 1/4 cup, mixed herbs - We used thyme, rosemary and basil
• pinch red pepper flakes
• 2 cloves, garlic
• baguette
• 2 ounces, pancetta

Directions:

Slice the baguette into 1/2 inch slices. In a skillet heat Garlic Olive Oil and toast baguette slices until golden brown on each side.

Cube pancetta into small chunks and fry in a skillet with 1 tbsp of Arbequina EVOO until crispy. Remove from pan and place on a paper towel lined plate and set aside.

In a food processor combine all of the ingredients and pulse.

Spread a dollop of the whipped chickpea spread on top of each slice of toasted baguette. Using the back of a small spoon make a divot in the middle of the spread and pour a bit of EVOO into the divot.

Top with crispy pancetta. Serve!