Rosemary Lentil Pâté Crostini
- Energy Kcal 538
- Carbohydrates g 53
- of which sugars g 4.2
- Protein g 18.4
- Fats g 27.2
- of which saturated fat g 11.8
- Fiber g 8.6
- Cholesterol mg 56
- Sodium mg 931
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 4
- Cost: Low
PRESENTATION
Crostini with lentil cream and rosemary is this classic, comforting treat from Central Italy. Really, it's so good. During the holiday season—especially Christmas—it's a big hit in places like Umbria and Tuscany. You'll often see it as part of the antipasto course. And here's the thing: this crostini recipe is super flexible. Got leftover lentils from last night? Perfect. Or just make a fresh batch. Either way, you're getting a creamy, tender spread with that amazing herbal twist from the rosemary appetizer. The bread? Super crispy on the outside. And when topped with the lentil spread, it just all comes together. You know, that homey vibe that's great for gatherings? It's pretty much perfect—easy yet super moist and tasty.
In Central Italy, lentils are all about good luck, making them a staple at family feasts. They're popular for starters like these. The lentil cream recipe acts as a smooth, savory base, absorbing that rosemary aroma. So, each bite feels special—even if it's just a quick nibble before dinner. Some folks love adding garlic or a drizzle of olive oil. And really, it boosts the flavor. But the key? Those rich, earthy notes complement the toasty bread perfectly. Whether you're whipping these up as part of a selection of easy appetizers for a crowd or just want a healthy snack with a festive touch, these rosemary crostini are a sure hit. I mean, they really showcase how Italian cuisine makes everyday ingredients shine. And you know what? Even the simplest items in your kitchen feel like a celebration. So whenever there are leftover lentils or just a craving for something tangy and satisfying, this dish is a reliable go-to. It is way, way better than anything else. You capture that Italian spirit of making the most out of what you have—creating something that not only tastes good but also feels special. Which is great.
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INGREDIENTS
- Ingredients for the Lentils
- Bay leaves 2 leaves
- Vegetable broth 1.67 cups (400 ml)
- Cloves 3
- Red onions ½
- Juniper berries 3
- Extra virgin olive oil 3 spoonfuls
- Red wine 1.4 oz (40 ml)
- Fine salt to taste
- Black pepper to taste
- Smoked pancetta 1.5 oz (40 g)
- Dried lentils 1 cup (200 g)
How to prepare Rosemary Lentil Pâté Crostini
To prepare the rosemary lentil cream crostini, start by making the savory lentils with herbs: in a non-stick pan, sauté the finely chopped onion with a little oil over low heat, then add the bay leaves, juniper berries, and cloves 1. Finely chop the smoked bacon, into strips or cubes, then add it to the onion 2. When the onion is wilted, add the dry lentils 3.
Cook everything for a few minutes over low heat; then add a glass of red wine and let it evaporate 4. Moisten the lentils with the broth 5, gradually, and continue cooking for at least 45/60 minutes, covered 6. Check often to ensure the legumes do not dry out too much: if necessary, add a few ladles of broth.
Once the lentils are ready 7, transfer them to a mixer 8, keeping some aside for the final garnish, and puree them 9, then melt half of the butter specified in the recipe in a non-stick pan.
Add the lentil cream 10 to the melted butter, the chopped rosemary 11, and, if desired, a little water to make the cream more fluid; mix everything, being careful not to let the mixture dry out too much. Slice the bread 12 and in another pan melt the remaining butter,
in which you will toast the crostini for a couple of minutes 13, turning them on both sides. Now transfer the lentil cream to a piping bag and squeeze some onto each crostini 14, finally garnish with some of the lentils you set aside 15, using a teaspoon, and a few sprigs of rosemary.