Recipe courtesy of Tyler Florence
Print
Prosciutto and Goat Cheese Bruschetta with Black Lentils
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 loaf country bread, cut into 1-inch slices and the slices halved
  • Extra-virgin olive oil
  • 2 cloves garlic, peeled
  • 2 (4-ounce) medallions goat cheese
  • 4 ounces prosciutto, thinly sliced
  • 2 cups black lentils (you can substitute with other varieties if you can't find black lentils)
  • 2 cloves garlic
  • 3 sprigs thyme, divided
  • Kosher salt
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • 1 medium red onion
  • 1 (1-pound) bag baby spinach
  • Kosher salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

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 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside.

Layer each slice of toast with 2 to 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.

Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside.

Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper.

In a large saute pan heat a 2 count amount 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 about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste.

To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Goat Cheese Quiche with Prosciutto

Recipe courtesy of Roger Mooking

Bruschetta with Goat Cheese and Capocollo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

Recipe courtesy of Giada De Laurentiis

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto

Recipe courtesy of Lynn Crawford

Chicken Roulade with Spinach, Goat Cheese, Prosciutto and a Blistered Tomato Sauce

Recipe courtesy of Emeril Lagasse

Peaches and Arugula with Goat Cheese, Marcona Almonds, Crispy Prosciutto and Honey

Recipe courtesy of Suzanne Goin

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here