Prosciutto & Goat Cheese Bruschetta With Black Lentils

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   Tyler Florence

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   Preheat oven to 375 degrees F.

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   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.

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   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.

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   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.

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   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.

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   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.

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   To serve, lay the prosciutto & goat cheese toast on a plate and serve with warm honey-balsamic spinach salad.

* Per serving · 4 servings · Values may vary.