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1
Preheat oven to 350.
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2
Cook the lentils: Wash and pick over the lintils Place the lentils in a large saucepan and cover with water using 2-3x the quantity of lentils.
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3
Bring to a boil and simmer for 15-20 minutes.
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4
Lentils should be tender but not splitting and falling apart.
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5
Salt to taste at this point - I use somewhere between 2t.
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6
-1T.
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7
of salt for a pound of lentils.
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8
Remove from the heat and drain any remaining liquid.
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9
Let cool.
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10
Make the garlic crostini: In a large bowl add the oil/butter and salt.
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11
Add all the sliced baguette rounds to the bowl and toss well.
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12
Place rounds in a single layer across two baking sheets.
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13
Place in the oven and bake for about 10 minutes or until slightly golden.
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14
Remove and let cool.
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15
Cut the ends off the garlic cloves.
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16
Take a single clove in your fingers and gingerly rub the top of each crostini with the garlic to give each slice a bit of a garlic kick.
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17
Don't overdo it.
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18
Make the chive goat cheese spread: In a small bowl add the goat cheese and a small splash of milk (just enough to thin the cheese and make it spreadable).
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19
With scissors, snip one bunch of chives into the goat cheese and stir to combine.
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20
Set aside.
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21
For assembly all ingredients should be at room temperature.
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22
Take each crostini and give it a spread of the goat-chive spread.
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23
Top with a small spoonful of lentils.
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24
Garnish with more chopped chives (and pretty purple chive blossoms for the platter if you can find them).
