Prosciutto And Goat Cheese Bruschetta With Black Lentils Recipes

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GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA



Goat Cheese, Prosciutto and Caramelized Onion Frittata image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

3 large onions
1/4 cup olive oil
1 teaspoon kosher salt
1/4 cup balsamic vinegar or water, optional
8 large eggs
1/4 cup milk
1 teaspoon salt
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces goat cheese, crumbled
1/2 cup caramelized onions
1 tablespoon freshly chopped thyme leaves

Steps:

  • For the Onions:
  • Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
  • Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
  • Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
  • If necessary, deglaze the pan with balsamic vinegar or water.
  • Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
  • For the Frittata:
  • Preheat the oven to 350 degrees F.
  • In a small bowl, add the eggs, milk, and salt and mix to combine.
  • Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
  • Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
  • Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
  • Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
  • Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA



Prosciutto Parmesan and Pine Nut Bruschetta image

This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.

Provided by MISS AMY

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 12

Number Of Ingredients 6

1 cup butter, softened
1 cup diced prosciutto
1 cup grated Parmesan cheese
ground black pepper to taste
2 French baguettes, cut into 1/2 inch slices
1 cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
  • Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
  • Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g

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