Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.
15m
PREP TIME
30m
COOK TIME
165
CALORIES
12
INGREDIENTS
Servings: 12 (2 toasts)
Ingredients
- Pickled Peach
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon McCormick Gourmet™ Organic Yellow Mustard Seed
- 1 ripe peach, pitted and finely chopped
- Black Beluga Lentil Toasts
- 1/2 cup dried black beluga lentils
- 1 1/2 cups water
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped fresh chives, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 cup crème fraîche
- 24 thin baguette slices, toasted
INSTRUCTIONS
- 1 For the Pickled Peach, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peach in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.
- 2 Meanwhile, for the Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain.
- 3 Mix drained lentils, oil, 1 tablespoon of the chives and thyme in medium bowl until blended. To serve, spread about 1 teaspoon crème fraîche on toasted baguette slice. Top with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peach. Garnish with remaining chives.
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