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Lentils.org

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Sundried Tomato, Olive, & Lentil Goat Cheese Crostini

Prep Time: 10 Minutes

Total time: 15 Minutes

Servings: 2 dozen

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Tapenade

    1/2 cup (125 mL) cooked or canned lentils, drained

    1/2 cup (125 mL) pitted Kalamata olives

    1/2 cup (125 mL) walnuts, toasted

    1/4 cup (60 mL) sun-dried tomatoes packed in oil, chopped

    1 small garlic clove, finely crushed

    1 Tbsp (15 mL) capers, drained

    1 Tbsp (15 mL) balsamic vinegar

    1 Tbsp (15 mL) canola oil

    1 sprig fresh thyme or rosemary, leaves pulled off the stem and chopped

    Crostini

    1 small baguette

    1/4 cup (60 mL) canola oil

    1 garlic clove, crushed

    1/2 - 3/4 cup (125-175 mL) soft goat cheese


Directions

  1. To make the topping place all the ingredients in the bowl of a food processor and pulse until as chunky or finely blended as you like. Add a little extra oil if you need some more liquid to help move it along.
  2. To make the crostini, preheat the oven to 400˚F. Slice the baguette on a slight diagonal into 1/4-inch thick slices and lay out in a single layer on a baking sheet. Pour the oil into a small bowl and add the garlic. Brush each piece of baguette lightly with oil, then bake for 5-7 minutes, or until pale golden.
  3. Spread each crostini with goat cheese and top with a spoonful of tapenade.

Nutritional Information

  • Serving Size: 1 crostini
  • Per serving:
  • Calories 110
  • Total Fat 6 g
  • Saturated Fat 0.5 g
  • Cholesterol 5 mg
  • Carbohydrates 12 g
  • Dietary Fibre 1 g
  • Sugar 0 g
  • Protein 3 g
  • Sodium 180 mg
  • Potassium 46 mg
  • Folate 10 mcg