Monday, September 28, 2009

Crostini with lentil topping

"Crostini" means something along the lines of "little crusts" in Italian. Really, it’s just a cool name for stale bread! It’s fun to make different toppings to try on small toasted pieces of bread, and serve them along with soup or stew, as an appetizer, as a side dish with any nice Mediterranean main dish. This lentil topping is really good with lamb. You might want to try the onion-marinated grilled lamb with it! Add some greens with the lemon-garlic salad dressing for a really special time with your busy family. They’ll sit down and relax for a change!

Make the lentil spread ahead of time, and then you can just toast the little bread pieces in the oven, spread them with the topping and serve immediately.

Crostini with Lentil Topping

1 c lentils (we like red lentils, but any will do)
Water to cover
1 T balsamic vinegar
1 t thyme
Onion, diced

Bread slices, toasted

Simmer lentils till soft, about 20 minutes. Drain water, but reserve it. Add lentils and the rest of the ingredients to food processor and beat to smooth paste. Add reserved water as needed to make the paste fluffy. Serve on toasted bread slices.

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