Ingredients

1 pint grape or small cherry tomatoes

1/4 cup chopped onion

1/2 teaspoon minced garlic

3/4 teaspoon each: dried thyme, crushed dried rosemary

1 1/4 teaspoons coarse salt

Pinch each: freshly ground black pepper, ground red pepper

4 tablespoons olive oil, plus more for bread

1 can (15 ounces) chickpeas, rinsed, drained well

1 teaspoon grated lemon zest

1 1/2 tablespoons lemon juice

18 baguette slices, cut on the diagonal 1/4-inch thick

Preparation

  1. Heat oven to 375 degrees. Place tomatoes, onions and garlic in a large bowl; sprinkle with thyme, rosemary, 3/4 teaspoon of the salt and the peppers to taste. Drizzle with 2 tablespoons of the olive oil; toss to combine. Place mixture on an oiled baking sheet; roast until tomatoes are caramelized and wrinkled, stirring often, 15-18 minutes. (Watch so that the onion and garlic do not burn.) Cool; crush the tomatoes lightly with a fork.

  2. Coarsely mash the chickpeas with a fork in a medium bowl; stir in 2 tablespoons of the olive oil and lemon zest and juice. Season with remaining 1/2 teaspoon of the salt and black pepper to taste. Brush both sides of the baguette slices with olive oil; place them on a baking sheet. Bake to lightly toast, 3 minutes; turn. Bake 3 minutes. Remove from oven, sprinkle lightly with salt. Cool to room temperature.

  3. Spread a heaping tablespoon chickpea mixture onto a baguette slice. Top generously with some tomato mixture. Repeat with remaining slices.