Lentil and Goat Cheese Crostini
My copy of Heidi Swanson’s Super Natural Cooking arrived last week and while I waited much too long to finally order it, I didn’t waste any time trying it out. I made a double batch of the lentil and goat cheese crostini to split between two Easter celebrations yesterday.
It was pretty well received, and I even introduced a couple people to their first lentils. I used lentils du Puy instead of beluga lentils, so they weren’t quite as dark and glisteny, but they tasted just fine. I didn’t have any vegetable stock on hand, so I threw a bay leaf, garlic glove and celery top into the water while the lentils cooked, for some flavor. Next time I’ll tie them up in some cheesecloth so I won’t have to fish them out.
But I will definitely be making this recipe again. So easy and delicious.
I would have never thought to put those ingredients together!
Are you still getting produce boxes from Newleaf Natural Grocer? I will be going back to them next month.
Comment by Karen — March 24, 2008 @
Karen - I stopped getting them last summer due to scheduling conflicts with the delivery times, but I’m thinking of starting up again. I did love getting a box of mystery goodies every week.
Comment by joanna — March 24, 2008 @