Chickpea and Octopus Bruschetta

Chickpea and Octopus Bruschetta
Photo by Scott Peterson


  • 1 tablespoon salt, plus more to taste
  • 1 pound cleaned baby octopus (see notes)
  • Basic Bruschetta
  • 1 can (14.5 oz.) chickpeas, drained and rinsed
  • 1 anchovy fillet
  • Extra-virgin olive oil for drizzling
  • ¼ cup olive oil
  • + 3 more ingredients
    • ½ cup red wine vinegar
    • ¼ cup dry white wine
    • 4 cloves garlic, roughly chopped

1. In a large pot, cover octopus with cold water. Add vinegar and 1 tablespoon salt and bring to a boil. Reduce heat to keep liquid at a slow boil and cook until a knife easily pierces the meat, 45 to 60 minutes. Drain octopus, let cool, and chop into chickpea-size pieces. 2. Meanwhile, in a smal...

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