Crostini Di Lenticchieappetizers, italian, breads 2 tablespoon good olive oil 1 medium onion, chopped 2 ribs celery, chopped 1 small carrot, grated 1 clove garlic, minced 1/2 red bell pepper, chopped 1 1/2 cup lentils 3 1/2 cup chicken broth 1/4 teaspoon crumbled basil 1 teaspoon salt 1/2 teaspoon black pepper 1 small bay leaf 1 toasted italian bread 1 grated fontina cheese In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp. Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good). Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated. |
