Pickled Peach and Black Beluga Lentil Toasts








Preparation Time



Cooking Time

  • Pickled Peach
  • 2 tbsp (40ml) white wine vinegar
  • 2 tsp sugar
  • 1 tsp Yellow Mustard Seed
  • 1 ripe peach, pitted and finely chopped
  • Black Beluga Lentil Toasts
  • 1/2 cup dried black beluga lentils
  • 1 1/2 cups (375ml) water
  • 1 tsp McCormick Adjustable Grinder Sea Salt
  • 1 tbsp (20ml) extra virgin olive oil
  • 2 tbsp finely chopped fresh chives, divided
  • 1/2 tsp McCormick Thyme Leaves
  • 1/2 cup (125ml) crème fraîche
  • 24 thin baguette slices, toasted
  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, 1 tbsp of the chives and thyme in medium bowl until blended. To serve, spread about 1 tsp crème fraîche on toasted baguette slice. Top with about 1 tbsp lentil mixture and 1 tsp Pickled Peach. Garnish with remaining chives.
Recipe Tip

Black beluga lentils are small, shiny black when cooked - resembling caviar. They have a mild, earthy flavour and soft texture. They are most commonly found dried in health food stores, the organic section of some gourmet supermarkets or online specialty stores.

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