Crostini with Lentil and Green Olive Salad

Ingredients

• 1/2 pound lentils, preferably from Abruzzi, rinsed and picked over

• 1 small onion

• 1 garlic clove

• 1 bay leaf

• 1/2 dried red chile

• 1/2 pound green olives, pitted and coarsely chopped

• 1 large celery rib, thinly sliced

• 1 large shallot, minced

• 1/4 cup extra-virgin olive oil, plus more for drizzling

• 1 1/2 tablespoons red wine vinegar

• Salt and freshly ground pepper

• 24 small thin slices crusty country bread

• 1 small fresh red chile, very thinly sliced lengthwise

Preparation

1. Preheat the oven to 400°.

2. In a medium saucepan, generously cover the lentils

   with water.

3. Add the onion, garlic, bay leaf and dried chile and bring to a

   simmer.

4. Cover and cook over low heat until the lentils are tender, about 30

   minutes.

5. Drain the lentils, reserving 1/4 cup of the cooking liquid; discard the

   bay leaf and chile.

6. In a medium bowl, mash 1 cup of the lentils with a potato masher, then stir

   in the remaining lentils.

7. Add the olives, celery, shallot, 1/4 cup of olive oil

   and the vinegar.

8. Season with salt and pepper and stir in the reserved 1/4 cup of

   cooking liquid.

9. Arrange the bread slices on a cookie sheet and bake for about 8 minutes or

   until thoroughly crisp.

10. Drizzle the crostini with olive oil and generously spoon

    the lentil salad on top.

11. Garnish the crostini with slivers of red chile and

    serve.