Tyler plates up a hearty, rustic starter stacked high with goat cheese, balsamic-wilted spinach and tender lentils!
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Prosciutto and Goat Cheese Bruschetta with Black Lentils
RECIPE THANKS TO TYLER FLORENCE
Level: Easy
Total: 35 min
Preparation: 10 minutes
Cook: 25 min
Yield: 4 portions

Ingredients

1/2 loaf country bread, cut into 1-inch slices and the pieces halved
Extra-virgin olive oil
2 cloves garlic, peeled
2 (4-ounce) medallions goat cheese
4 ounces prosciutto, very finely sliced
2 cups black lentils (you can replace with other ranges 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 child spinach.
Kosher salt and freshly ground black pepper.

Directions.

Preheat oven to 375 degrees F.

On a sheet tray set 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 up until a little crispy however without color. While it is still hot, carefully rub each slice on one side with a garlic clove then reserved.

Layer each slice of toast with 2 to 3 pieces 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 up 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 quantity of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes till they are soft and tender. They need to not be breaking down. Salt, to taste, then drain any staying liquid. Set aside.

Make the honey balsamic vinaigrette by integrating the vinegar and honey while you drizzle in the 1/4 cup olive oil blending to combine. Season with salt and newly 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. Prepare up until tender and slightly clear then add the honey balsamic vinaigrette to the onions. In a large mixing bowl include 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.

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Tyler Florence's Prosciutto and Goat Cheese Bruschetta|Tyler's Ultimate|Food Network.