Best Lentil And Goats Cheese Crostini Recipes

LENTIL AND GOATS CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
• For the lentils:.
• Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.
• For the wine sauce:.
• Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.
• For the crostini:.
• Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.
• For the poached tomatoes:.
• Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.
• For the pancetta:.
• Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.
• For the Swiss chard:.
• Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.
• To assemble:.
• Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
• To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.

GOAT CHEESE, LENTIL AND BROWN RICE ROLLS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.
• Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
• For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
• Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
• Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.