Prosciutto and Goat Cheese Bruschetta with Black Lentils

Name: Prosciutto and Goat Cheese Bruschetta with Black Lentils
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams baby spinach; 3 Tbsps balsamic vinegar; 473 milliliters black lentils (you can substitute with other varieties if you cant find black lentils); 1 loafs country bread, cut into 1-inch slices and the slices halved; 2 cloves garlic; 2 cloves garlic, peeled; 1 garlic clove, minced; 227 grams medallions goat cheese; 1 Tbsp honey; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil, plus more for drizzling; 4 servings Extra-virgin olive oil; 113 grams prosciutto, thinly sliced; 1 medium red onion; 3 sprigs thyme, divided

Prosciutto and Goat Cheese Bruschetta with Black Lentils might be a good recipe to expand your hor d'oeuvre repertoire. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 1114 calories, 51g of protein, and 55g of fat. This recipe serves 4. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 35 minutes. If you have honey, onion, garlic, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Whole Garlic Cloves

Bread

Toast

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Goat Cheese

Prosciutto

Cheese

Bread

Toast

Equipment you will use

Oven

Place the lentils in a large saucepan and cover with 2 times the amount of water.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Thyme

Salt

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.

Ingredients you will need

Balsamic Vinaigrette

Ground Black Pepper

Olive Oil

Vinegar

Honey

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Balsamic Vinaigrette

Onion

Salt And Pepper

Olive Oil

Red Onion

Lentils

Spinach

Garlic

Honey

Equipment you will use

Mixing Bowl

Frying Pan

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

Ingredients you will need

Goat Cheese

Prosciutto

Spinach

Honey

Toast

Garnish with more lentils.

Ingredients you will need

Lentils

Equipment

Ingredients

Servings:

454grams

baby spinach 3Tbsps

balsamic vinegar 473milliliters

black lentils (you can substitute with other varieties if you can't find black lentils)1loafs

country bread, cut into 1-inch slices and the slices halved 2cloves

garlic 2cloves

garlic, peeled 1

garlic clove, minced 227grams

medallions goat cheese 1Tbsp

honey 4servings

Kosher salt 4servings

Kosher salt and freshly ground black pepper 59milliliters

extra-virgin olive oil, plus more for drizzling 4servings

Extra-virgin olive oil 113grams

prosciutto, thinly sliced 1medium

red onion 3sprigs

thyme, divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Brancaia Chianti Classico Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.