2 servings

-

• 2 slices of rustic bread
• 3 branches of red cherry tomatoes
• 1 teaspoon of sugar
• salt and pepper
• 1 can of chickpeas 
• 4 tablespoons of tahini
• juice of ½ lemon
• ½ garlic clove
• 1 teaspoon of baking soda
• ½ glass of ice-cold water
• extra virgin olive oil
• Giusti 4 Gold Medals Balsamic Vinegar of Modena

PREPARING THE TOMATOES

Cut the cherry tomatoes in half. Place them on a baking tray with the cut side up, drizzle with olive oil, sprinkle with salt and a pinch of sugar.

Bake at 140°C (280°F) for about 2 hours until dried out.

PREPARING THE HUMMUS

In a saucepan, boil 2 glasses of water with baking soda, add chickpeas, and cook for 10-15 minutes, removing foam occasionally if desired. Rinse and drain the chickpeas under fresh water. 

In a food processor, blend garlic, lemon juice, and salt briefly. Add tahini and blend for another minute. Add chickpeas gradually, blending and adding cold water as needed until smooth. 

ASSEMBLING THE BRUSCHETTA

Toast the bread slices, spread with hummus, top with confit cherry tomatoes, and drizzle with Giusti 4 Gold Medals Balsamic Vinegar of Modena.