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.
Photo: Prosciutto and Goat Cheese Bruschetta with Black Lentils Recipe

















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By kjaniszewski
on May 01, 2013
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I decided to post again because I swear I'm addicted to this recipe now! I made it for a ladies luncheon a few weeks ago and discovered I didn't have enough goat's cheese, so a guest suggested using the garlic and herb cheese spread I had...and it was huge success (however, I did omit the lentils this time. I've also tried it with plain Philly cream cheese, which loses the tanginess, but it's just as delicious.
I prefer to cook the proscuitto in a skillet first, so the 2nd baking time is shorter...or unnecessary if you spread the cheese while the crisped bread is still hot. There are so many possibilities with this recipe! Try adding sesame seeds to the spinach mix...or add some minced garlic and fresh thyme to the olive oil before brushing the bread (my breath is just awful right now, but I love garlic!.
For me, I cannot finish this recipe in the time stated...more like an hour. But boy is it worth it!
By aligirl9900_120...
Lincoln, 67
on August 11, 2009
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This recipe turn out to be just ok. I wasn't able to find black lentils and my local market so I had to substitute them with green lentils. Most of my guests seemed to like it but I did have a good amount leftover.
By jjuliano1_11830074
punta gorda, FL
on April 27, 2009
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Made this over the weekend. Very easy and quick. Loved it.. great for a vege main dish. CarmelizedOnions blended nice with cheese.
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