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

Procedure

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.