Crostini with Lentil and Green Olive Salad

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

Crostini with Lentil and Green Olive Salad
Photo: © Beatriz Da Costa
6 to 8 servings


  • 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.

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