Step-by-Step Guide to Prepare Award-winning Lentil Salad Crostini with Chevre and Prosciutto
Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Ultimate Lentil Salad Crostini with Chevre and Prosciutto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lentil Salad Crostini with Chevre and Prosciutto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentil Salad Crostini with Chevre and Prosciutto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lentil Salad Crostini with Chevre and Prosciutto is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lentil Salad Crostini with Chevre and Prosciutto estimated approx 1 hour.
To get started with this recipe, we have to prepare a few components. You can cook Lentil Salad Crostini with Chevre and Prosciutto using 21 ingredients and 14 steps. Here is how you cook that.
Light and easy to prepare for a crowd. Great with white wine or champagne with brunch.
Ingredients and spices that need to be Take to make Lentil Salad Crostini with Chevre and Prosciutto:
- Pickled Onions
- 1 red onion
- 1/2 cup white wine vinegar
- 1 Tbsp sugar
- 1/2 Tbsp kosher salt
- Lentils
- 1 cup French or black beluga lentils
- 2 cups vegetable stock
- 1 tsp salt
- Vinaigrette
- 1 Tbsp Dijon mustard
- 1/2 tsp black pepper
- 1 tsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- Crostini
- 1 baguette
- 2 Tbsp olive oil
- 4-5 oz chevre goat cheese
- 4 oz prosciutto or other charcuterie
- 12 oz arugula
Instructions to make Lentil Salad Crostini with Chevre and Prosciutto
- 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
- 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.
- 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.
- 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.
- Slice the baguette on a bias and place on a baking sheet.
- Lightly brush the tops with 2 Tbsp olive oil, and lightly sprinkle with salt and pepper.
- 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.
- Evenly smear the chevre on the crostini.
- Lace the prosciutto on top of the chevre.
- 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.
- 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.
- 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.
- Place the warm crostini on a platter
- 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.
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So that's going to wrap this up for this special food Recipe of Perfect Lentil Salad Crostini with Chevre and Prosciutto. Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!