Pickled Peach and Black Beluga Lentil Toasts
appetizer

Pickled Peach and Black Beluga Lentil Toasts

(Not rated yet )
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

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Ingredients

12

(2 toasts)

Servings

Pickled Peach

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
  • 1/2 cup crème fraîche
  • 24 thin baguette slices, toasted

Instructions

  • 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.

  • 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.

  • 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.

Nutrition information (per Serving)

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