Instructions: To make crostini: Preheat oven to 350 degrees. Slice baguette on the diagonal into 1/4-inch thick slices. Brush each bread slice lightly on both sides with olive oil. Place on baking sheet. Toast for 5 to 6 minutes, or until lightly golden. Remove from oven. Transfer to wire rack to cool. (This can be made 1 or 2 days ahead and stored in an airtight container; add desired toppings just before serving.)

To make topping: Process garlic in bowl of food processor until finely chopped. Add chickpeas. Pulse 7 or 8 times, or until crushed but not pureed. Transfer to small bowl. Add pimientos, olive oil, cumin and parsley. Stir to combine. Season with salt and pepper.

To assemble: Place about 1 tablespoon mixture on top of each crostini. Garnish with parsley leaf and slice of pimiento.

This recipe yields 10 to 12 servings.

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