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Fig and Olive Crisp with a Chickpea Spread

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Roasted Garlic Olive Oil

Our Roasted Garlic Olive Oil is one of our most popular products! The smooth, mellow flavour adds just the right touch to bread dips, and a great flavour when drizzled over hot pizza or pasta. It is ideal for grilling and stir-frying, and perfect for roasting vegetables to use in our Frittata recipe, or as a side dish.

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Fig and Olive Crisp with a Chickpea Spread

Recipe created by Cortney Zettler and Lindsay Skoropada of the Stratford Chefs School

2 500ml cans

Chickpeas

Lemon (juice and zest the lemon)

3 Tbsp

Tahini

3 cloves

Garlic, chopped

2 Tbsp

Sun Dried Tomato Sauce

1/4 cup

Roasted Garlic Olive Oil

1 tsp

Salt

1 tsp

Pepper

2 Tbsp

Green olives, diced

1/4 cup

Arugula

1 cup

Balsamic Vinegar (Modena)

1 package

Raincoast Fig and Olive Crisps

1. Place the Balsamic Vinegar in a sauce pan over medium heat. Reduce until it is a a syrupy consistency. Reserve the reduced Balsamic Vinegar.
2. Drain and rinse the chickpeas. Place the chickpeas, lemon juice and zest, tahini, garlic, Sun Dried Tomato Sauce, salt and pepper in a food processor. Puree the ingredients together.
3. Slowly add the Roasted Garlic Olive Oil, until it is a smooth consistency.
4. Add the olives. Pulse until they are equally dispersed.
5. Taste to season with salt and pepper.
6. Place the chickpea spread on top of a crisp. Place one or two pieces of arugula on top of the spread. Drizzle reduced balsamic vinegar on top.
7. Serve on a plate or platter.

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