Prosciutto & Goat Cheese Bruschetta With Black Lentils Recipe

Name: Prosciutto & Goat Cheese Bruschetta With Black Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Loaf country bread, cut into 1-inch slices; 2 cloves garlic, peeled; Kosher salt; Extra-virgin olive oil; 2 Medallions (4 oz) of goat cheese; 4 Large carrots cut in half; 1/4 Prosciutto - thinly sliced; 2 Black lentils (you can substitute with other varieties if you can't find black lentils)]>; Cloves garlic; 2 Sprigs thyme; Kosher salt; 1 Bag (1 pound) baby spinach; 1 Medium red onion; 1 Garlic clove, minced; 1 Honey; 3 Balsamic vinegar; 1/4 cup Extra-virgin olive oil; Kosher salt and freshly ground black pepper; Tyler Florence

Servings: persons

1 Loaf country bread, cut into 1-inch slices
2 cloves garlic, peeled
Kosher salt
Extra-virgin olive oil
2 Medallions (4 oz) of goat cheese
4 Large carrots cut in half
1/4 Prosciutto - thinly sliced
2 Black lentils (you can substitute with other varieties if you can't find black lentils)]>
Cloves garlic
2 Sprigs thyme
Kosher salt
1 Bag (1 pound) baby spinach
1 Medium red onion
1 Garlic clove, minced
1 Honey
3 Balsamic vinegar
1/4 cup Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Tyler Florence

1
Tyler Florence
2
Preheat oven to 375 degrees F.
3
On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1-2 minutes until slightly crispy but without color. Whilst still hot, gently rub each slice on one side with a garlic clove then set aside.
4
Layer each slice of toast with 2-3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes.
5
Place the lentils in a large saucepan and cover with 2-3 times the amount of water. Bring to a simmer and cook for 12-15 minutes until they are soft and tender. They should not be falling apart. Salt to taste then drain any remaining liquid. Set aside.
6
Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle the olive oil in and whisk the vinaigrette. Season with salt and freshly ground black pepper.
7
In a large saute pan heat a 2 count of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt & pepper.
8
To serve, lay the prosciutto & goat cheese toast on a plate and serve with warm honey-balsamic spinach salad.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Loaf country bread, cut into 1-inch slices, 2 cloves garlic, peeled, Kosher salt, Extra-virgin olive oil, and more.

Yes, Prosciutto & Goat Cheese Bruschetta With Black Lentils falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto & Goat Cheese Bruschetta With Black Lentils

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