Crostini with Lentil and Green Olive Salad

Crostini with Lentil and Green Olive Salad


  • 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


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

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