Chick Pea Crostini

I like garbanso beans and try to use
them any way possibe, here's a good way.

Ingredients:
2 large shallots, finely chopped
1/2 teaspoon minced rosemary
1/4 cup olive oil, plus more for drizzling
One 19-ounce can chickpeas, drained and rinsed
3 tablespoons water
Salt and freshly ground pepper
1 1/2 teaspoons white balsamic vinegar
Twelve 1/2 -inch-thick Italian bread slices
About 1/2 pound sliced Italian salami
One large fennel bulb, trimmed and cut into 12 thin wedges

Directions:
Preheat the broiler. In a medium skillet,
combine the shallots and rosemary
with 2 tablespoons of the olive oil
and cook over moderately low heat
until the shallots soften, about 5 minutes.
Add the chickpeas, water and a
generous pinch each of salt and pepper.
Cook over moderate heat,
coarsely mashing the chickpeas,
until heated through.
Stir in the vinegar and keep warm.
Brush the bread slices on both sides
with the remaining 2 tablespoons of olive oil.
Arrange the slices on a baking sheet.
Broil the bread about 4 inches from the heat
for about 1 minute per side,
or until the slices are golden and crisp.
3.Arrange the sliced salami and fennel wedges
around the edge of a long serving platter.
Spread the toasts with the warm mashed chickpeas
and arrange them in the center of the platter.
Drizzle the chickpea toasts with olive oil,
sprinkle with pepper and serve.