Pickled Peach and Black Beluga Lentil Toasts

 


Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.

Yield: 3 toasts per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
white wine vinegar 1 tablespoon 1. For the Pickled Peach, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peach in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.

2. Meanwhile, for the Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain.

3. Mix drained lentils, oil, ½ tablespoon of the chives and thyme in medium bowl until blended.

sugar 1 teaspoon
McCormick Culinary® Mustard Seed 1/2 teaspoon
ripe peach, pitted, finely chopped 1/2 each
black beluga lentils 1/4 cup
water 3/4 cup
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
extra virgin olive oil 1/2 tablespoon
fresh chives, finely chopped 1 tablespoon
McCormick Culinary® Thyme Leaves 1/4 teaspoon
crème fraîche 1/4 cup
thin baguette slices, toasted 12 eaches
Ingredients Quantities Instructions
white wine vinegar 6 tablespoons 1. For the Pickled Peach, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peach in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.

2. Meanwhile, for the Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain.

3. Mix drained lentils, oil, ½ tablespoon of the chives and thyme in medium bowl until blended.

sugar 2 tablespoons
Mustard Seed 1 tablespoon
ripe peach, pitted, finely chopped 3 eaches
black beluga lentils 1 1/2 cups
water 4 1/2 cups
Sea Salt, Mediterranean Fine Grind 1 tablespoon
extra virgin olive oil 3 tablespoons
fresh chives, finely chopped 6 tablespoons
Thyme Leaves 1 1/2 teaspoons
crème fraîche 1 1/2 cups
thin baguette slices, toasted 72 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 170 kcal


Total fat 5 g


Saturated fat 2.5 g


Trans fat 0 g


Cholesterol 15 mg


Sodium 270 mg


Carbohydrate 24 g


Dietary fiber 3 g


Sugars 2 g


Protein 6 g


Plating Instructions: To serve, spread about 1 teaspoon crème fraîche on toasted baguette slice. Top with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peach. Garnish with remaining chives.


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