F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Crostini with Lentil and Green Olive Salad
© Beatriz Da Costa

Crostini with Lentil and Green Olive Salad

  • SERVINGS: 6 to 8 servings
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/2 pound lentils, preferably from Abruzzi, rinsed and picked over
  2. 1 small onion
  3. 1 garlic clove
  4. 1 bay leaf
  5. 1/2 dried red chile
  6. 1/2 pound green olives, pitted and coarsely chopped
  7. 1 large celery rib, thinly sliced
  8. 1 large shallot, minced
  9. 1/4 cup extra-virgin olive oil, plus more for drizzling
  10. 1 1/2 tablespoons red wine vinegar
  11. Salt and freshly ground pepper
  12. 24 small thin slices crusty country bread
  13. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.