Prosciutto and Cheese Tartine

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
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 36 Minutes
Total: 2 Hours, 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 23.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 8.3g
  • Protein: 14.2g
  • Carbohydrate: 36.3g
  • Fiber: 2.8g
  • Cholesterol: 17mg
  • Iron: 3.1mg
  • Sodium: 793mg
  • Calcium: 120mg

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. 1. Preheat oven to 450°.
  2. 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. 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. 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. 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.
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