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.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Ingredients
- Pickled Peaches
- 1/4 cup white wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon Mustard Seed
- 1/2 cup peach, ripe, brunoise
- Lentil Toasts
- 3/4 cup water
- 1/4 cup black beluga lentils, rinsed
- 1/2 teaspoon salt
- 2 tablespoons pickled peach liquid
- 1 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon Thyme Leaves
- 12 eaches baguette, thinly sliced, toasted
- 1/4 cup crème fraîche
- 1/4 cup pickled peaches
- 1 tablespoon chives, finely chopped
Nutrition Information
(per serving)
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.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Key products
Instructions
Pickled Peaches
- In a saucepan over medium heat combine vinegar, sugar, and mustard seed. Bring to a simmer and cook until sugar has dissolved. Remove from heat.
- Pour hot liquid over peaches. Cool and refrigerate at least 1 hour.
- Once chilled, strain peaches from liquid and reserve both refrigerated until needed.
Prep
- In a saucepot over high heat combine water, lentils, and salt. Bring to a boil. Reduce heat to low and cover. Cook until tender, about 20 minutes.
- Remove from heat and allow to cool in liquid. Drain well.
- In a bowl combine drained lentils with picked peach liquid, oil, and thyme. Hold refrigerated for service.
Service
- For each serving, spread 3 toasted baguette slices each with 1 teaspoon crème fraîche. Top each with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peaches. Garnish with 1/4 teaspoon chives. Serve ambient.
