Lentil and Goats Cheese Crostini

Chuck Hughes
Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Concierges

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5

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Total Reviews: 4

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  • on July 14, 2012

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    I followed this recipe to the tee. I ordered black lentils online, and veal stock in concentrated form from a gourmet shop. I found gorgeous swiss chard, and I am telling you this is beyond wonderful. I served it to myself because I like trying recipes before serving to others. As always, Chuck is a genius! I loved this recipe!

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  • on July 09, 2012

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    Truly lovely IF--*whatever* you do--use lobster stock or veggie stock--had so many guests/clients decline for ethical reasons cause of veal stock; and then side by side taste tests all of us agreed the lobster stock/veggie stock tasted MUCH better!

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  • on April 28, 2012

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    This is beyond exquisite. If you want to impress the heck out of your dinner guests, serve this as an appetizer. Beautiful combination of flavors. Save yourself some angst and make the components well ahead of time. We had ours with a complex red wine and it was so delicious. Just wow!

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  • on November 12, 2011

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    DIVINE! I've been thinking about this recipe all week after seeing it prepared by Chuck. Last minute I invited guests and prepared while sharing some red wine. Because our dinner together was last minute I had no time to prepare veal stock so I made my reduction with 1/2 beef stock & 1/2 chicken stock I had on hand. No Swiss Chard at our local grocery today so I substituted Kale. Huge hit! Every lentil, every last bit of red wine sauce sopped up. Hard to tell if we where in I Falls or NYC! Thank you Chef this was a hit!

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