This recipe for Ceci Bruschetta uses leeks which add a ton of great flavor. You can still find some locally grown leeks in Seattle at the farmers markets and at PCC. Great summer appetizer, especially served with a glass of white wine, and quite easy to make.
Inspired by an appetizer once served at Bricco
2 leeks, white and light green part, rinsed and thinly sliced
1/2 cup olive oil
3-4 T garlic, minced
2 cans garbanzo beans, drained and rinsed
freshly ground black pepper
loaf of fresh rosemary bread, sliced 1" thick (I used Wild Wheat Bakery's Rosemary Garlic bread)
1 large clove garlic, cut in half
Heat 3 T olive oil in a large saute pan over medium heat. Add leaks and cook for 8-10 minutes, stirring regularly. Add garlic and more olive oil if needed. Cook for a few minutes, making sure not to let the garlic burn. Add garbanzo beans, salt and pepper. Cook on medium for 10 minutes, then reduce heat to low and cook for 10-20 minutes, stirring regularly. Season with more salt and pepper until well seasoned.
Turn oven to broil. Place bread on a cookie sheet and brush both sides with a bit of olive oil. Put pan in oven on middle rack for 2 minutes. Remove from oven, flip slices of bread and return to oven for 2 more minutes. Check again and then continue to cook if necessary until light brown and crisp. Be careful not to burn. Remove from oven and rub the cut edge of the garlic cloves over the top of the bread. Top with garbanzo bean topping. Optional - sprinkle with more olive oil, salt and pepper.