If you're in need of a quick and stunning appetizer, this simple crostini will not disappoint. Seasoned lentials and olives spread across a crispy crostini bread will satisfy all of your hungry guests. Fast Hors d'Oeuvres

Nancy Harmon Jenkins
January 2000

Gallery

Credit: © Beatriz Da Costa

Recipe Summary

Yield:
6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement