Good morning here we will give you a recipe lentil salad crostini with chevre and prosciutto which is delicious The way preparing it is very easy. You just need to be careful to get results from lentil salad crostini with chevre and prosciutto which has aroma and taste that can evoke our tastes.

So that the result of lentil salad crostini with chevre and prosciutto, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare lentil salad crostini with chevre and prosciutto the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in prepare

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

Serve garnished with additional goat cheese. 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. Fried Crispy Brussels Sprouts, Balsamic Reduction, Parmesan Crisps, Pancetta, Brown Butter.

How to cook 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!

Chevre Crubmle, Roasted Beet, Orange Segments, Baby Spinach, Candied Walnuts, Traverse City. The concentrate can be jarred and processed and is shelf stable for months. Arugula, bleu d'Auvergne, toasted walnuts, marinated beets, lemon-shallot vinaigrette. Green leaf lettuce, radicchio, fresh chevre, olive tapenade, cucumbers, cherry tomatoes, oregano vinaigrette. Remove from heat and set aside.

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