Chickpea Crostini

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2 large shallots, finely chopped

1/2 teaspoon minced rosemary

1/4 cup extra-virgin 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 or white wine vinegar

Twelve 1/2 -inch-thick Italian bread slices

About 1/2 pound sliced soppressata or other coarse Italian salami

One large fennel bulb, trimmed and cut into 12 thin wedges

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