For the Pickled Peach, 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.
Meanwhile, for the Lentil Toasts, 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.
Mix drained lentils, oil, 1 tbsp (15 mL) of the chives and thyme in medium bowl until blended. To serve, spread about 1 tsp (5 mL) crème fraîche on toasted baguette slice. Top with about 1 tbsp (15 mL) lentil mixture and 1 tsp (5 mL) Pickled Peach. Garnish with remaining chives.
Test Kitchen Tip: Black beluga lentils are small, shiny black when cooked - resembling caviar. They have a mild, earthy flavour and soft texture. They are most commonly found dried in natural food stores, the organic section of some supermarkets or online specialty stores.
Nutrition Information Per Serving: 165 Calories, Fat 5g, Saturated Fat 3g, Protein 6g, Carbohydrates 24g, Cholesterol 13mg, Sodium 350mg, Fibre 3g