Crostini With Lentils, Ricotta And Basil
serves 2-4
The toasted bread is the perfect medium for the interplay of the warm, earthly lentils; the creamy ricotta and the fresh, perfumed basil. Sometimes we like to use walnut oil instead of olive oil. Either way, for a little more flavor, whisk together a quick vinaigrette of oil, Champagne vinegar and Dijon mustard. Lightly drizzle the vinaigrette over the crostini.
1 cup green lentils, rinsed and picked over
4 cups low-sodium broth (chicken or vegetable)
1 clove garlic, peeled and halved
salt and pepper
2 tablespoons olive oil
1 tablespoon Champagne vinegar
6-8 thick slices good-quality bread
1 cup of ricotta cheese
1/4 teaspoon red pepper flakes
10 fresh basil leaves, sliced
prep: 10 minutes
total: 30 minutes
medium saucepan
colander
medium bowl
1. Combine the lentils, broth, garlic and a sprinkling of salt and pepper in a medium saucepan. Bring to a boil then reduce the heat and simmer until the lentils are soft but not falling apart, 15-20 minutes. Reserving the two halves of garlic, drain the lentils and toss them in a medium bowl with 1 tablespoon of the olive oil and the vinegar.
2. Meanwhile, toast the bread until crusty but still a little soft in the center. Spread the garlic clove on one side of each of the slices. Drizzle them with a little olive oil.
3. Spoon the lentils over the toast and top it with spoonfuls of ricotta. Finish the crostini with a little more salt, red pepper flakes, the rest of the olive oil and basil. (You might also add a splash of Champagne vinegar at the end, depending on your mood.)
2. Meanwhile, toast the bread until crusty but still a little soft in the center. Spread the garlic clove on one side of each of the slices. Drizzle them with a little olive oil.
3. Spoon the lentils over the toast and top it with spoonfuls of ricotta. Finish the crostini with a little more salt, red pepper flakes, the rest of the olive oil and basil. (You might also add a splash of Champagne vinegar at the end, depending on your mood.)
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