Pickled Peach and Black Beluga Lentil Toasts


  1. 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, 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, 1/2 tablespoon of the chives and thyme in medium bowl until blended.
  4. Spread about 1 teaspoon crème fraîche on toasted baguette slice. Top with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peach. Garnish with remaining chives.


  • 1/4 cup crème fraiche
  • 12 slices Heritage Ovens® Bread, Baguette(s), Artisan French, thin, toasted
  • 1/4 cup lentils, black beluga
  • 1/2 tsp McCormick Culinary® Mustard Seed
  • 1/2 tsp McCormick Culinary® Sea Salt, Mediterranean, Ground
  • 1 peach(es), pitted, finely chopped
  • 1 tbsp Peak Fresh Produce® Chives, Fresh, finely chopped
  • 1/2 tbsp Roma® Oil, Olive
  • 1 tbsp vinegar, white wine
  • 3/4 cup water
  • 1 tsp West Creek® Sugar, Granulated