Prosciutto and Cheese Tartine

Prosciutto and Cheese Tartine Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
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.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 36 Minutes
Total: 2 Hours, 11 Minutes

Nutritional 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

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

Preparation

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 5.6 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.

Note:

Julianna Grimes,

April 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note