Prosciutto and Goat Cheese Bruschetta with Black Lentils

Prosciutto and Goat Cheese Bruschetta with Black Lentils
16 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
Nutrition
913
46% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

56% 36

Saturated

62% 12

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

33% 100

Carbs (net)

- 84

Fiber

63% 16

Sugars

- 13

Sugars, added

- 4

Protein

103% 51

Cholesterol

15% 46

Sodium

57% 1369

Calcium

32% 323

Magnesium

46% 183

Potassium

47% 1628

Iron

74% 13

Zinc

39% 6

Phosphorus

93% 653

Vitamin A

78% 703

Vitamin C

72% 43

Thiamin (B1)

90% 1

Riboflavin (B2)

50% 1

Niacin (B3)

37% 7

Vitamin B6

57% 1

Folate equivalent (total)

186% 742

Folate (food)

- 726

Folic acid

- 10

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

29% 6

Vitamin K

712% 569
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