I made this for guests as part of an Italian themed dinner - it was a huge hit!! I used 1 puff pastry sheet instead of making the dough. I added shredded fontina cheese, the walnuts, onion and thyme then baked for about 10 minutes. I let it sit until I was ready to serve. I also let the arugula sit on paper towels after I tossed it with the oil and juice so it would be too 'soggy'. So easy and partially make ahead.
Prosciutto and Cheese Tartine
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.
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Total: 2 Hours, 11 Minutes
- 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
- 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
- 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 7inch 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 7inch) 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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