Crostini Di Lenticchie
Submitted by cooking4u2
Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.
YIELD
1 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsLentils belong on toast. The Italians figured this out a long time ago.
Onions, celery, carrots, garlic, and red pepper get sauteed in olive oil, then simmered with lentils in chicken broth until everything is soft enough to puree into a thick, earthy spread. Basil and bay leaf keep it aromatic.
Mound the puree on toasted Italian bread, shower it with grated Fontina, and run the whole thing under the broiler until the cheese goes golden and bubbly.
The lentil puree keeps well in the fridge, so you can make it ahead and assemble crostini whenever company shows up.
Pro Tips
- Puree the lentils until completely smooth. You want a spreadable paste, not a chunky dip
- Fontina melts like a dream and brings a nutty, slightly funky flavor that pairs beautifully with earthy lentils
- Let the puree come to room temperature before spreading if you made it ahead. Cold puree won’t heat through evenly under the broiler
- These work as a passed appetizer, an antipasto platter addition, or even a light vegetarian lunch with a side salad
Ingredients
Directions
In a large sauce pan heat oil and sauté chopped veggies until lightly browned, about 7 minutes.
Add lentils and broth and bring to a boil.
Reduce heat and add basil, salt, pepper and bay leaf.
Simmer until lentils are very soft, about 50 minutes.
Remove the bay leaf and purée in a food processor until very smooth.
Let cool to room temp.
Mound on lightly toasted Italian bread and sprinkle with Fontina Run under a preheated broiler until cheese is melted and bubbly. The lentil purée keeps well, bring to room temp if refrigerated.
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