Tomato Sfilati with Chickpea & Rosemary Cream


(Makes 12 appetizers)
  • 12 Mulino Bianco Tomato & Oregano Sfilati breadsticks
  • 1 can chickpeas, drained
  • 1/2 shallot, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons poppy seeds
  • 1 sprig rosemary
  • Salt and pepper​ to taste


1. Sauté the shallot in olive oil. Add rosemary and chickpeas and cook until tender.

2. Remove rosemary leaves then place the chickpeas in a blender (add some cooking water if mixture is too thick). Season with salt and pepper. Process until smooth.

3. Place in a small bowl, sprinkle with poppy seeds and serve with the Mulino Bianco breadsticks.