For many years, we served an olive crostini with toasted pine nuts. The recipe was great, but we don’t want to be in a rut. Here was our baby step away from that rut. This recipe came from Cooking Light, June 2017. Here are the ingredients and directions for those readers who may not be able to find the recipe at cookinglight.com.
Steamed lentils were a new find for us. The Melissa’s® brand in the recipe was available at our local grocery store. The lentils are pre-cooked, so unlike dry lentils, no additional preparation is necessary. Castelvetrano olives were also available in a jar at the same grocery store. These are green olives from Sicily. There seems to be disagreement online about how widely available these olives are; all we can say is that we had no problem finding them.
The recipe as written only makes two servings; we scaled it up for eight. The entire prep time for this recipe was only a few minutes!
1/4 cup steamed lentils (such as Melissa’s®)
1 Tbsp extra-virgin olive oil
3 pitted Castelvetrano olives
1 garlic clove, coarsely chopped
4 (1/4-oz.) whole-wheat French bread baguette slices, toasted
1/4 tsp fresh thyme leaves
1/8 tsp crushed red pepper
Place lentils, olive oil, olives, and garlic in a mini food processor; pulse 3 times or until coarsely chopped.
Spread lentil mixture evenly over bread; sprinkle with thyme and pepper.