Tyler Florence's Prosciutto and Goat Cheese Bruschetta | Tyler's Ultimate

Tyler plates up a hearty, rustic starter piled high with goat cheese, balsamic-wilted spinach and tender lentils! Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3MqRaaM Subscribe to Food Network ▶ http://foodtv.com/YouTube Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Prosciutto and Goat Cheese Bruschetta with Black Lentils RECIPE COURTESY OF TYLER FLORENCE Level: Easy Total: 35 min Prep: 10 min Cook: 25 min Yield: 4 servings Ingredients 1/2 loaf country bread, cut into 1-inch slices and the slices halved Extra-virgin olive oil 2 cloves garlic, peeled 2 (4-ounce) medallions goat cheese 4 ounces prosciutto, thinly sliced 2 cups black lentils (you can substitute with other varieties 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 baby spinach Kosher salt and freshly ground black pepper Directions Preheat oven to 375 degrees F. On a sheet tray lay 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 until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside. Layer each slice of toast with 2 to 3 slices 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 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 amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside. Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly 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. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #Prosciutto #GoatCheese #Bruschetta Tyler Florence's Prosciutto and Goat Cheese Bruschetta | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=uW0ImYpSCU0