Recipes

Bruschetta of lentils, balsamic cream and salami

Bruschetta of lentils, balsamic cream and salami. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Sep 26 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 250ml cream
  • 1 tin of lentils (390g), drained
  • 1 tsp balsamic vinegar
  • A sprig of thyme
  • 100g sliced salami, shredded
  • Salt and black pepper
  • 4 thick slices of country loaf
  • 1 clove of garlic, peeled and cut in half
  • A drizzle of olive oil

1 Put the cream into a pot and slowly reduce by one third, taking care that it doesn't boil over.

2 Add the lentils, balsamic, thyme and salami to the cream. Season and keep warm.

3 Toast the bread and rub thoroughly with the garlic. Put on warm plates then drizzle over the olive oil.

4 Spoon the lentil mixture on top and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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