• 2 cups cherry tomatoes, quartered
• ¼ cup red onion, diced (1/4” pieces)
• ½ cup chickpeas, cooked
• 2 cloves of garlic, sliced thin
• 1 tsp. Balsamic vinegar
• 2 tbl. Extra virgin olive oil
• ¼ tsp. Salt
• ¼ tsp. Black pepper, finely ground
• 3 slices Pane Turano, toasted
• ½ cup prepared or fresh-made hummus
• 4-6 leaves of Basil, chiffonade (sliced into thin ribbons)

① Mix diced tomatoes, red onion, chickpeas, sliced garlic, vinegar, olive oil, salt and pepper in a mixing bowl. Cover and refrigerate for at least 30 minutes.

② Top bread with hummus and bruschetta mix. Finish each with a few ribbons of basil.