Lentil Pate on Garlic Crostini

Lentil Pate on Garlic Crostini

Lentil Pate on Garlic Crostini



Servings:
12-15
Quantity
Ingredients
1 each (about 12 to 15 slices)
Baguette; sliced ¼-inch thick on bias
2 tablespoons
Extra virgin olive oil
1/4 teaspoon + pinch
Kosher salt, divided
1/4 teaspoon + pinch
Black pepper, divided
1 each
Garlic clove
2 tablespoons
Unsalted butter
1/2 cup (about 2 slices)
Applewood smoked bacon, roughly chopped
3 each
Bay leaves
3 each
Cloves
1/2 cup
Red onions, finely chopped
1/4 cup
White wine
1, 14.28 oz can
Carmelina Brands® Italian Lentils, rinsed and drained
1, 14.28 oz can
Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), drained, halved and roasted for garnish
1 tablespoon
Rosemary, finely chopped
1/4 cup
Shaved Parmesan cheese

Preheat oven to 375°F. Place baguette slices on a large sheet pan, and season with a drizzle of olive oil, and a pinch of salt and pepper. Bake in oven until golden brown; about 5 minutes. Remove crostini from oven, and immediately rub each slice with a garlic clove. Keep crostini warm until ready to serve

In a large, non-stick skillet, melt butter over medium heat. Add bacon, bay leaves, and cloves. Sauté mixture until bacon begins to brown; about 1 minute. Add onions, and continue to cook for a few minutes over medium low heat; stirring occasionally. Deglaze pan with wine, and let mixture reduce for a minute.

Carefully remove bay leaves and cloves from the pan, add Carmelina Brands® Italian Lentils, 1/4 teaspoon each of salt and pepper, and stir to combine. Let mixture cook for an additional 5 minutes over medium heat.

Remove lentil mixture from skillet, and place into a food processor. Blend mixture until consistency is smooth and spreadable; about 10 seconds. Check and adjust seasoning as desired. Spoon Lentil Pate onto Garlic Crostini. Garnish with roasted Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), rosemary, and shaved parmesan cheese. Serve immediately.

Tip: To make a vegetarian version of the Lentil Pate, omit bacon, and replace with 1/2 cup of sautéed mushrooms.

 Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.