Crostini with lentils
3 servings
20 minutes
Lentil crostini is a wonderful blend of Italian simplicity and nutritious benefits. This recipe is based on the tradition of Tuscan antipasti, where crispy bread is paired with various toppings. Here, delicate ricotta and cream provide softness, while the spicy lentils infused with the aroma of wine vinegar and olive oil add depth of flavor. Toasted ciabatta serves as the perfect base, and fresh parsley adds lightness to the dish. These crostini can be served as an elegant appetizer with wine or as a light snack that awakens the appetite before the main course. Their balance of textures and flavors makes them a versatile choice for any occasion.
1
Boil the lentils according to the instructions on the package (better to soak them beforehand). Drain in a colander and rinse with cold water.
- Lentils: 0.5 glass
2
Whisk the oil with vinegar. Add salt and lentils.
- Olive oil: 2 tablespoons
- Wine vinegar: 2 tablespoons
- Salt: to taste
- Lentils: 0.5 glass
3
Toast the sliced bread in a pan (optionally rub with garlic). Mix cheese with cream and stir well. Add chopped herbs, salt, and pepper. Spread on the bread, topped with lentils.
- Ciabatta: 1 piece
- Ricotta cheese: 140 g
- Cream: 60 ml
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
