Sundried Tomato, Olive, & Lentil Goat Cheese Crostini – Lentils.org

Sundried Tomato, Olive, & Lentil Goat Cheese Crostini

  By lentilsorg  ,   

July 19, 2015

.0 0

Tangy sundried tomatoes are balanced out by creamy goat cheese in this irresistible crostini appetizer, featuring lentils for extra texture!

  • Prep: 10 Minutes
  • Cook: 5 Minutes

  • 10 Minutes

    5 Minutes

    15 Minutes

  • Yields: 2 dozen
Full-screen

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.

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

close full screen
00:00

Nutrition Facts

Serving Size1 crostini
Calories110
Sodium180 mg
Potassium46 mg
Protein3 g
Cholesterol5 mg
Sugar0 g
Total Fat6 g
Saturated Fat0.5 g
Total Carbohydrates12 g
Dietary Fiber1 g