Crostini with Rosemary Lentil Cream

Here’s a tasty recipe for crostini with rosemary lentil cream, perfect as an appetizer or for an Italian-style aperitif.

Ingredients

• 200 g of dry lentils
• 4 tablespoons of extra virgin olive oil
• 1 sprig of fresh rosemary
• 2 cloves of garlic
• Salt and pepper to taste
• Slices of homemade bread or baguette
• 1 small onion
• 1 carrot
• 1 stalk of celery
• Vegetable broth as needed (optional)

Preparation

1. Begin by soaking the lentils for at least an hour, then drain and rinse them under running water.
2. Finely chop the onion, carrot, and celery to create a mirepoix.
3. In a pot, heat two tablespoons of oil and sauté the chopped vegetables for about 5 minutes, until they are softened.
4. Add the lentils to the sauté, cover with water or vegetable broth and bring to a boil. Lower the heat and cook for about 30 minutes, or until the lentils are very tender. If necessary, add more liquid during cooking.
5. While the lentils are cooking, prepare the crostini. Cut the bread into slices and toast them in your preferred way: in the oven, on a grill, or in a pan with a drizzle of oil.
6. Once the lentils are cooked, remove the rosemary and garlic cloves, then blend everything with an immersion blender until you get a smooth and homogeneous cream. Adjust salt and pepper to taste.
7. Arrange the hot lentil cream on the crostini just before serving. Finish the dish with a drizzle of raw extra virgin olive oil and a sprinkle of freshly chopped rosemary for an additional aromatic note.

Curiosity

Lentils are a legume highly valued in Italian cuisine, especially in traditional dishes such as New Year’s lentils, which according to superstition bring luck and prosperity. Rosemary, on the other hand, is an aromatic herb with an intensely Mediterranean fragrance that pairs wonderfully with the earthy flavors of lentils.