(adapted from Super Natural Cooking by Heidi Swanson)
Makes about 2 dozen
1 1/4 c. beluga lentils (try Trader Joe’s pre-cooked)
1 whole grain baguette loaf
1/3 c. good olive oil
3 to 4 cloves garlic
8 oz. fresh goat cheese, room temperature
splash of milk
1 large bunch fresh chives
Kosher salt and freshly ground pepper
Preheat oven to 350 F.
If not pre-cooked, put lentils in a large sauce pan, cover with water, and bring to a boil. Lower heat and simmer for about 15 minutes until just tender, but not splitting or falling apart. Add 2 tsp. salt to the pot, stir, drain and set aside.
While lentils cook, prepare crostini. Cut bread into 1/4-inch thick slices. Pour olive oil into a large bowl, add a few pinches of salt, and add bread. Toss well to coat. Place slices in single layer on baking sheet and cook for about 10 minutes, until golden. Let cool. Cut end of garlic and rub onto toasted crostini to add a hint of garlic flavor.
In a small bowl, combine goat cheese and splash of milk (just enough to make cheese spreadable). With scissors, snip chives into goat cheese and stir to combine. Season with salt and pepper. Set aside.
To assemble, keep everything at room temperature. Top each piece of bread with a slather of the goat cheese spread and a small spoonful of lentils. Garnish with more snipped chives.
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