Luna featured in national magazine

For a taste of holiday dinner with Luna owners Marcia and William Bond, pick up a copy of the December-January edition of Metropolitan Home.

The Luna owners, along with Chef Shilo Pierce, are featured in a beautiful spread about celebrating with a menu featuring food from local farms and growers.

Here’s a recipe from the story for Rosemary-Spiked Crostini with Savory Lentil Hummus. They recommend serving it with Mountain Dome Winery Sparkling Brut 1998.

Rosemary-Spiked Crostini with Savory Lentil Hummus and Feta Cheese

Seasoned oil:

1 tablespoon finely minced fresh rosemary

1 garlic clove

1 tablespoon minced flat-leaf parsley

1/4 cup extra virgin olive oil

1/8 teaspoon table salt

1/4 teaspoon cracked black pepper

Hummus:

1 cup pink lentils (see note)

1 teaspoon salt

1 bay leaf

1 garlic clove

1 tablespoon tahini

1/2 cup extra virgin olive oil

1 1/2 to 2 tablespoons fresh lemon juice

1 teaspoon cracked black pepper

1 baguette

1/3 cup crumbled feta cheese (preferably a mild variety)

1 large scallion, green part only, cut on the bias into slivers

To make the seasoned oil for the crostini: In a small bowl, combine the rosemary, garlic, parsley, oil, salt and pepper and set aside to allow the herbs and garlic to perfume the oil.

To make the hummus: In a medium saucepan, cover the lentils with 6 cups water. Add 1 teaspoon salt and the bay leaf. Bring to a boil over medium-high heat, about 10 minutes. Then remove from the heat and let stand for 15 minutes. Drain in a colander and discard the bay leaf; let cool to room temperature. Reserve 2 tablespoons cooked lentils for garnish and put the rest in a food processor. Add the garlic and tahini and puree to a smooth paste. Then, with the machine running, gradually add the oil through the feed tube to emulsify. Process in the lemon juice and a pinch of salt and pepper.

Preheat the oven to 375 degrees. Slice the baguette on a long bias no thicker than 3/8 -inch; you should have at least 20 slices. Lay the slices on a baking sheet. Stir the seasoned oil, then brush over the crostini. Bake until crisp, 6 to 8 minutes; remove from baking sheet.

To serve, spoon a dollop of hummus on one end of the crostini and fan them out on a platter. Sprinkle with the crumbled feta, the reserved whole lentils and slivered scallion.

Note: Pink lentils, which range in color from salmon to red, are available at specialty grocers or online from Chieftain Wild Rice Co,, chieftanwildrice.com (look for red chief lentils).

Yield: 8 servings

Nutrition per serving: Unable to calculate