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Prosciutto and Cheese Tartine

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 36 mins
Total time 2 hrs, 11 mins
Yield Serves 4
Although the name tartine often refers to a French open-faced sandwich, this version is closer to Italian focaccia topped with piquant salad. Because it's inexpensive to make your own flatbread, you can splurge on real Italian Parmigiano-Reggiano, which makes a huge difference in a simple recipe like this one. You'll also have room in the budget for 2 ounces thinly sliced prosciutto for a salty, savory note.

Ingredients

  • 1/2 cup warm water (100° to 110°)
  • 1 teaspoon sugar
  • 1 package dry yeast
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 3 tablespoons olive oil, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup very thinly sliced red onion
  • 1 teaspoon chopped fresh thyme
  • 2 cups arugula
  • 1 teaspoon fresh lemon juice
  • 2 ounces thinly sliced imported prosciutto
  • 1 ounce fresh Parmigiano-Reggiano cheese, shaved

Nutrition Information

  • calories 408
  • fat 23.9 g
  • satfat 4.1 g
  • monofat 9.4 g
  • polyfat 8.3 g
  • protein 14.2 g
  • carbohydrate 36.3 g
  • fiber 2.8 g
  • cholesterol 17 mg
  • iron 3.1 mg
  • sodium 793 mg
  • calcium 120 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine the first 3 ingredients in a medium bowl, and let stand for 5 minutes or until bubbly. Weigh or lightly spoon 6 ounces flour (about 1 1/4 cups) into dry measuring cups, and level with a knife. Stir 4 teaspoons olive oil into yeast mixture. Add flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to yeast mixture, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth and elastic (dough will be soft and tacky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

  4. Drizzle 2 teaspoons oil into an 11 x 7–inch glass or ceramic baking dish. Press dough into dish. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes or until puffy; sprinkle dough with 1/4 teaspoon salt, nuts, onion, and thyme. Bake at 450° for 18 minutes or until golden.

  5. Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and juice. Toss. Turn bread out onto a work surface; top evenly with prosciutto. Slice bread into 4 (2 3/4 x 7–inch) rectangles. Top each serving with about 1/2 cup arugula mixture; sprinkle evenly with remaining 1/8 teaspoon salt. Top with cheese.