Title: Crostini Di Lenticchie
Categories: Appetizer
Yield: 1 Servings
| 2 | tb | Good olive oil |
| 1 | md | Onion, chopped |
| 2 | | Ribs celery, chopped |
| 1 | sm | Carrot, grated |
| 1 | | Clove garlic, minced |
| 1/2 | | Red bell pepper, chopped |
| 1 1/2 | c | Lentils |
| 3 1/2 | c | Chicken broth |
| 1/4 | ts | Crumbled basil |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | sm | Bay leaf |
| | | Toasted Italian bread |
| | | 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.