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Crostini with Lentil and Green Olive Salad

slideshow Fast Hors d'Oeuvres

  • Servings: 6 to 8 servings

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  • 1/2 pound lentils, preferably from Abruzzi, rinsed and picked over
  • 1 small onion
  • 1 garlic clove
  • 1 bay leaf
  • 1/2 dried red chile
  • 1/2 pound green olives, pitted and coarsely chopped
  • 1 large celery rib, thinly sliced
  • 1 large shallot, minced
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 1/2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 24 small thin slices crusty country bread
  • 1 small fresh red chile, very thinly sliced lengthwise


  1. Preheat the oven to 400°. In a medium saucepan, generously cover the lentils with water. Add the onion, garlic, bay leaf and dried chile and bring to a simmer. Cover and cook over low heat until the lentils are tender, about 30 minutes. Drain the lentils, reserving 1/4 cup of the cooking liquid; discard the bay leaf and chile.
  2. In a medium bowl, mash 1 cup of the lentils with a potato masher, then stir in the remaining lentils. Add the olives, celery, shallot, 1/4 cup of olive oil and the vinegar. Season with salt and pepper and stir in the reserved 1/4 cup of cooking liquid.
  3. Arrange the bread slices on a cookie sheet and bake for about 8 minutes or until thoroughly crisp. Drizzle the crostini with olive oil and generously spoon the lentil salad on top. Garnish the crostini with slivers of red chile and serve.
Contributed By Photo © Beatriz Da Costa Published January 2000

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