For the Cream Cheese:
1 cup cooked chickpeas
.25 cup Camelina oil
.5 cup coconut milk solids
Juice of .5 lemon
1 tbsp miso paste
1. Combine all ingredients in a blender and puree until very smooth in consistency. You can also use a hand held immersion blender or food processor to achieve similar results. This can be stored for 4 days in refridgerator.
For the lentil caviar:
1 cup beluga lentils (you can substitute small French green lentils)
1 cup water
2- 2x2” squares of kombu (dried seaweed)
1 oz soy sauce
1. Combine water, soy, kombu and lentils in a sauce pot and bring to a boil. Reduce heat to a simmer and cook lentil until just tender (al dente). Remove lentil from heat and allow to cool in the cooking liquid to room temperature. These can be used right away or stored in their liquid in refridgerator for up to 2 days
For the croustinis:
1 loaf French bread or baguette
Camelina oil
1. Slice bread into .5” rounds and drizzle with Camelina oil. Heat a cast iron pan, grill pan or bbq and toast bread rounds until golden brown a crispy. These should be made the day of.
To Serve
.33 cup chopped chives or green onions
1. There are a couple of ways you can serve this dish. You can set out bowl of the cream cheese, caviar and chives with a tray of croustinis and allow your guests to assemble their own
2. You can assemble the croustini yourself by spreading 1 tbsp of the cream cheese mixture evenly over the surface of the croustini. Top with 1-2 tsp of caviar and garnish with .5 tsp chives
When assembling for the guest do so no more than 30 minutes before they need to be served or the bread will soften too much
