Recipe Details

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.

 

Pickled Peaches

  1. 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.
  2. Pour hot liquid over peaches. Cool and refrigerate at least 1 hour.
  3. Once chilled, strain peaches from liquid and reserve both refrigerated until needed.

Prep

  1. 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.
  2. Remove from heat and allow to cool in liquid. Drain well.
  3. In a bowl combine drained lentils with picked peach liquid, oil, and thyme. Hold refrigerated for service.

Service

  1. 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.

CHEF’s TIP!

These toasts are great as an appetizer, but perfect as a passed hors d'oeuvre or item on a buffet!