1 cup Peloponnese Flame Roasted Sweet Peppers, drained
⅓ cup extra-virgin olive oil
⅓ cup cooked garbanzo beans
1 teaspoon minced fresh rosemary
1 tablespoon lemon juice
12 (one dozen) toast points
In medium bowl, toss together roasted peppers and garbanzo beans.
To make dressing, in small bowl, whisk together oil, lemon juice and rosemary; season with salt and black pepper.
Toss dressing with bean mixture; cover. Let stand at room temperature 1 hour.
Spoon bean mixture over toast points to serve.