An early spring appetizer that has a spark of freshness:
Crostini with a savoury compote of green lentils, eggplant, shallots & garlic, topped with green apple and sharp cheese
Make the Lentil Compote:
1 cup of green lentils
2 cups of vegetable stock
1 large garlic clove, peeled, crushed and sliced
1 medium eggplant, diced
2 small shallots, thinly sliced
salt and pepper to taste
Cook the green lentils with the vegetable stock. While the lentils are cooking, cut up the eggplant, garlic and shallots. In a large fry pan sauté the shallots in a bit of olive oil over medium-high heat until softened. Add the garlic and cook until fragrant. Reduce the heat to medium-low and add the eggplant, and cook until soft. Add the cooked lentils and stir until everything is nicely mixed together. Season with salt and pepper to taste. Set aside the compote.
Make the Crostini:
Thinly slice a multigrain baguette and toast in the oven (250 degrees F) until crunchy but not completely dried out (about 8 minutes).
Make the Topping:
half of a green apple, sliced whole (so you get a nice circle)
triangle of sharp cheese (asiago, parmesan etc.)
Spoon some lentil compote onto the crostini and top with apple and cheese.
avocado and tomato