Lentil Salad Crostini with Chevre and Prosciutto

Name: Lentil Salad Crostini with Chevre and Prosciutto
Total time: 3600 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 red onion; 1/2 cup white wine vinegar; 1 Tbsp sugar; 1/2 Tbsp kosher salt; 1 cup French or black beluga lentils; 2 cups vegetable stock; 1 tsp salt; 1 Tbsp Dijon mustard; 1/2 tsp black pepper; 1 tsp honey; 1 Tbsp lemon juice; 1/4 cup olive oil; 1 baguette; 2 Tbsp olive oil; 4-5 oz chevre goat cheese; 4 oz prosciutto or other charcuterie; 12 oz arugula

Lance Wilson @lance_wilson

Nyack, NY

Light and easy to prepare for a crowd. Great with white wine or champagne with brunch.

Lance Wilson @lance_wilson

Nyack, NY

Light and easy to prepare for a crowd. Great with white wine or champagne with brunch.

Saved

Ingredients

1 hour

4-6 servings

Pickled Onions
1red onion
1/2 cupwhite wine vinegar
1 Tbspsugar
1/2 Tbspkosher salt
Lentils
1 cupFrench or black beluga lentils
2 cupsvegetable stock
1 tspsalt
Vinaigrette
1 TbspDijon mustard
1/2 tspblack pepper
1 tsphoney
1 Tbsplemon juice
1/4 cupolive oil
Crostini
1baguette
2 Tbspolive oil
4-5 ozchevre goat cheese
4 ozprosciutto or other charcuterie
12 ozarugula

Saved

Steps

1 hour

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.