Prosciutto and Goat Cheese Bruschetta with Black Lentils
- 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
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.
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.
Recipe courtesy Tyler Florence
Recipe courtesy of Emeril Lagasse