Beluga Lentil Crostini
Cafe Drake is forever seeking new ways to use our favorite lentil - the inky black Beluga variety, often labeled "small French lentils". This is a great snack with cocktails in the summertime, and visually quite stunning in its juxtaposition of creamy white cheese, black lentils and green chives.
1 cup dry beluga lentils, boiled until tender and drained / 1/3 cup olive oil / 1 whole wheat baguette, sliced thinly / salt / 3 cloves garlic / 8 oz goat cheese (at room temperature) / splash of milk / 1 large bunch of chives
Boil the lentils in several cups of salted water until tender yet retaining firmness and shape. Drain very well.
Toast the sliced bread after brushing with oil and sprinkling with salt. When crisp, rub each piece with a clove of garlic.
Combine goat cheese and milk. Snip the chives into mixture and stir well. You may need to season with salt.
Spread each crostini with chive/cheese mixture and top with a tablespoon or so of cooked lentils. Re-season if needed with salt and more olive oil.
1 cup dry beluga lentils, boiled until tender and drained / 1/3 cup olive oil / 1 whole wheat baguette, sliced thinly / salt / 3 cloves garlic / 8 oz goat cheese (at room temperature) / splash of milk / 1 large bunch of chives
Boil the lentils in several cups of salted water until tender yet retaining firmness and shape. Drain very well.
Toast the sliced bread after brushing with oil and sprinkling with salt. When crisp, rub each piece with a clove of garlic.
Combine goat cheese and milk. Snip the chives into mixture and stir well. You may need to season with salt.
Spread each crostini with chive/cheese mixture and top with a tablespoon or so of cooked lentils. Re-season if needed with salt and more olive oil.
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