Prosciutto And Goat Cheese Bruschetta With Black Lentils
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
41
Spice
43
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil
3
Turn each piece over and drizzle again so both sides have some oil on them
4
Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color
5
While it is still hot, gently rub each slice on one side with a garlic clove then set aside
6
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
7
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
8
Place the lentils in a large saucepan and cover with 2 times the amount of water
9
Add thyme sprig and season with salt
10
Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender
11
They should not be falling apart
12
Salt, to taste, then drain any remaining liquid
13
Set aside
14
Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine
15
Season with salt and freshly ground black pepper
16
In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion
17
Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions
18
In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions
19
Toss to coat and season with salt and pepper, to taste
20
To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top
21
Garnish with more lentils