Are looking for inspiration recipes lentil salad crostini with chevre and prosciutto that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious lentil salad crostini with chevre and prosciutto should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of lentil salad crostini with chevre and prosciutto, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare lentil salad crostini with chevre and prosciutto good home, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required for prepare

1. Use Pickled Onions
2. Use 1 red onion
3. Use 1/2 cup white wine vinegar
4. Use 1 Tbsp sugar
5. Take 1/2 Tbsp kosher salt
6. Take Lentils
7. Prepare 1 cup French or black beluga lentils
8. Prepare 2 cups vegetable stock
9. Take 1 tsp salt
10. Prepare Vinaigrette
11. Prepare 1 Tbsp Dijon mustard
12. Prepare 1/2 tsp black pepper
13. Use 1 tsp honey
14. Prepare 1 Tbsp lemon juice
15. Prepare 1/4 cup olive oil
16. Take Crostini
17. Take 1 baguette
18. Take 2 Tbsp olive oil
19. Prepare 4-5 oz chevre goat cheese
20. Prepare 4 oz prosciutto or other charcuterie
21. Prepare 12 oz arugula

Warm Lentil Salad with Escarole, Pomegranate and Chèvre d'Or. view. In a small bowl whisk together all Tarragon Vinaigrette ingredients. Pour over lentil mixture and toss to combine. Serve garnished with additional goat cheese.

Steps to make Lentil Salad Crostini with Chevre and Prosciutto:

1. Begin by pickling the onions. Slice the onion in half, remove the ends, peel, and then slice as thinly as possible along the root axis
2. Mix the 1/2 cup of vinegar, 1 Tbsp sugar, and 1/2 Tbsp salt in a small container and heat in the microwave 1 minute and 30 seconds until hot. Pour the mixture over the onions, toss to coat, and then cover with cling wrap and set aside to pickle for at least 30 minutes.
3. Bring 2 cups of vegetable stock or water to a simmer and add 1 tsp salt. Add the lentils and cover to simmer for 30 min until tender. Remove the lid and allow to cool, tossing every few minutes to release steam. They should absorb nearly all the liquid.
4. Prepare the vinaigrette by adding 1 Tbsp Dijon, 1 tsp honey, 1 Tbsp lemon juice, 1/2 tsp black pepper and 2 Tbsp of the onion pickling liquid. Whisk to combine and then slowly drizzle in 1/4 cup of olive while whisking vigorously. Set in the fridge to keep chilled.
5. Slice the baguette on a bias and place on a baking sheet.
6. Lightly brush the tops with 2 Tbsp olive oil, and lightly sprinkle with salt and pepper.
7. Heat the broiler to high and place the rack on the top position. Broil the crostini for 2 minutes until just starting to show color.
8. Evenly smear the chevre on the crostini.
9. Lace the prosciutto on top of the chevre.
10. Turn the broiler off and place the crostini in the oven on the top rack for 1 min until the prosciutto just begins to warm.
11. In a large mixing bowl add the arugula, half of the pickled onions (drained). Reserve the remaining pickled onion with brine in a container for another use. Add the vinaigrette and toss to coat.
12. Add half the lentils, to the arugula salad and toss to coat. Save the remaining lentils for another use. Unfortunately, making a half batch of lentils tended to turn them to mush.
13. Place the warm crostini on a platter
14. Top each crostini with some lentil salad. Drizzle with a touch of olive oil, and if you have some finishing salt this would be a fine time to use it. I used a black truffle salt. Freshly grind some black pepper on top and serve.
15. Done and ready to serve!

About Search Recipes For the fava bean salad, toss all ingredients (except prosciutto, mozzarella, and baguette) together before serving and season to taste. Leave to come up to room temperature while you prepare crostini. Use a pastry brush to lightly coat both sides of each piece with olive oil. Arrange the walnuts in a single layer on a second baking sheet. Once the oven is pre-heated, place the baguette slices and walnuts in the oven on separate racks.

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