Ingredients Jump to Instructions ↓

  1. - Axe: Those in the know pronounce it 'ah-shay'...Looks more pretentious from the outside than it actually is - we walked to Axe for a late Sunday lunch. I had a big delicious bowl of buckwheat soba soup with miso dashi and shitakes. Everything here is fresh - from the food to the bright, simple interior space.

  2. - Mao's Kitchen : Four stars for the tofu lettuce cups.

  3. - Le Pain Quotidien : Go for the Belgian praline spread. We must have had the last pot at our table. When I went to buy some to bring home, they were sold out.

  4. - Jin Patisserie : The thing that makes Jin Patisserie special is being able to sit in the pretty garden oasis just off the hustle-bustle of Abbott Kinney. The shade, calming aesthetic of the garden, and well stocked magazine rack make it easy to sit there for hours. The fresh strawberries served with Devonshire cream were perfect.

  5. - Real Food Daily : I would consider driving to Los Angeles just to have the Real Food Daily club sandwich. I noticed yesterday that Ten Speed Press is publishing the Real Food Daily Cookbook, and my fingers are crossed that she included the club.

  6. -Juliano's: We also had a raw meal at Juliano's. My favorite thing was their un-meatballs - they came with one of the pasta dishes.

  7. 1 lb. black beluga lentils

  8. 1 sweet baguette, sliced thinly into 1/6th-inch rounds

  9. 1/3 cup extra-virgin olive oil or melted clarified butter

  10. 1/2 t. fine-grain sea salt

  11. 8 ounces spreadable goat cheese

  12. a small splash of milk

  13. 3-4 large cloves of garlic

  14. 2 big bunches of chives

  15. more salt to taste

Instructions Jump to Ingredients ↑

  1. Previous Post These are a few of my Favorite Things Next Post Homemade Ricotta So, while some people return from LA with bags from Fred Segal, tales of celebrity sightings, and a seashell or two - I came back with a bag of beluga lentils.

  2. Preheat oven to 350.

  3. 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.Bring to a boil and simmer for 15-20 minutes. Lentils should be tender but not splitting and falling apart. Salt to taste at this point - I use somewhere between 2t. -1T. of salt for a pound of lentils. Remove from the heat and drain any remaining liquid. Let cool.

  4. Make the garlic crostini : In a large bowl add the oil/butter and salt. Add all the sliced baguette rounds to the bowl and toss well. Place rounds in a single layer across two baking sheets. Place in the oven and bake for about 10 minutes or until slightly golden. Remove and let cool. Cut the ends off the garlic cloves. 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. Don't overdo it.

  5. 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). With scissors, snip one bunch of chives into the goat cheese and stir to combine. Set aside.

  6. For assembly all ingredients should be at room temperature. Take each crostini and give it a spread of the goat-chive spread. Top with a small spoonful of lentils. Garnish with more chopped chives (and pretty purple chive blossoms for the platter if you can find them).

  7. Makes about 5 dozen. You will have plenty of lentils leftover to experiment with...

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