Panisse bruschetta

Panisse bruschetta

Panisse is made from chickpea flour and water, then sliced and fried till the exterior is delicately crispy and the inside is smooth and soft. You may top it with whatever you want, but soft cannellini beans, fresh basil, and mushrooms are the all-time favorites. It’s fresh, earthy, rich, and vibrant. So, while this isn’t quite bruschetta, it’s a similar concept that’s equally, if not more, amazing.

Panisse is similar to socca, but because it’s thinly sliced and browned on both sides, it has an entirely different feel and appearance.

Basil microgreens are truly the ultimate herb, the  have over three times the nutrients of established plants. Basil microgreens germinate in two days, but it may take up to 20 days for them to grow. The aftertaste of basil microgreens is lemony (sweet and sour).

Yield: 21 oz. block of panisse



  • 2 tsp olive oil
  • 1 1/2 cups cremini mushrooms, sliced
  • 1/2 tsp salt
  • 15 oz. can of cannellini beans, rinsed
  • 3/4 cup basil Micros, cut chiffonade

Chickpea Cakes

  • 1 cup chickpea flour
  • 2 1/4 cups water
  • 1 TB olive oil
  • few pinches of salt and pepper


  1. In a medium-sized skillet, heat the olive oil, then add the sliced mushrooms. Sprinkle with salt.
  2. After the mushrooms have cooled, combine them with the cannellini beans and basil leaves.
  3. Combine all of the chickpea cake ingredients in a large mixing bowl.
  4. Preheat an empty nonstick skillet over medium heat to cook your chickpea batter.
  5. Add a few teaspoons of olive oil to the pan and wait for it to warm up for another minute or two. When the panisse touches the pan, you want it to sizzle.
  6. Pour the batter into the skillet. Stir the batter constantly with a whisk until it thickens (approximately 5 minutes), then transfer to a heat-resistant rubber spatula to stir consistently for a few minutes more.
  7. Let it cool slightly before covering it with plastic wrap, pressing it against the top to form a seal, and placing it in the refrigerator to chill entirely for approximately an hour or overnight.
  8. After the block has cooled, cut it in half and slice each half into 1/2-inch thick slices.


  1. Preheat an empty skillet over medium heat for a few minutes, then add 1 or 2 teaspoons of olive oil and the panisse slices carefully.
  2. Sauté for 3-5 minutes on each side, or until golden but not browned.
  3. To serve the panisse bruschetta, allow the chickpea cakes to cool somewhat before spooning on the desired amount of topping.

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