1 can (15 oz each) garbanzo beans (chickpeas), drained, rinsed
1 can (14.5 oz each) diced tomatoes, drained
1/2 cup chopped sweet onion
1/4 cup chopped fresh basil
3 tablespoons zesty italian dressing
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
Slice tomatoes and toss everything together in a large bowl.
Cover and place in fridge, allowing flavors to marinate for up to 30 minutes.
1 slice country-style bread, about 1" thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lb. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1⁄2 cup extra-virgin olive oil
Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.
1 loaf french bread
4 oz. crumbled feta cheese
4 oz. light cream cheese softened
3 garlic cloves
4 oz. kalamata olives coarsely chopped
1- 7 ounce jar julienne sun dried tomatoes, chopped
10 basil leaves chopped
Preheat the oven to 400.
Slice the bread into 1/2 inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.
Combine Feta and cream cheese until smooth.
Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade.