Thursday, 10 December 2009

Lentil and olive crostini

These were delicious crostini - the lentils really soften the olive tapenade, which is perfect for me because i find olives a bit aggressive by themselves.

- Cook 60g puy lentils in 500ml salted water for 35 mins.
- Drain the lentils, reserving 75ml water, and let cool.
- Puree the lentils with 3 tablespoons of tapenade, adding 40-75ml of the cooking liquid to taste.
- Remove to a bowl and stir in 1 teaspoon brandy.
- Serve on toast with chopped cherry tomatoes.

We found that the following day the taste had mellowed a bit, tasting better for it.

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