Crostini with Goats Cheese and Lentils

Cover the lentils with cold water, bring them to the boil and boil gently for 15 minutes. Drain them in a colander and wash them well. Whisk the oil and wine until smooth, add a pinch of salt and stir in the lentils. Leave to stand for 15 minutes. Meanwhile slice the bread and toast it slightly. Rub it with a clove of garlic. Soften the goat’s cheese with the milk or cream. Stir in the finely chopped onion, and season with salt and pepper. Spread the cheese mixture onto the bread and spoon 1-2 tsp of the lentils on top. Serve immediately.