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Author Notes: Oh, how I love open-faced sandwiches. I’ve been on a bit of a kick lately, as all kind of lovely things come into season: radishes with sea salt and butter, roasted asparagus with cream cheese and cracked pepper, prosciutto and anything. This here tartine takes advantage of the spring garlic I picked up at the market this morning. - Cristina Sciarra
Makes 4 long toasts
- 3 heads of spring garlic
- sea salt
- 2 tablespoons olive oil, divided
- 1 14-ounce can of chickpeas
- freshly ground black pepper
- 4 long slices pain de seigle
- goat cheese
- 4 slices prosciutto
- Preheat the oven to 400F.
- Remove the long stalk from the garlic, so you are left with just the heads. In a bowl, toss them with 1 tablespoon of the olive oil, as well as a pinch of sea salt. Wrap the garlic in aluminum foil, and roast for about 30 minutes.
- Meanwhile, drain and wash the can of chickpeas. Heat the remaining olive oil in a shallow pan over medium-high heat, and add the chickpeas. Toss in a liberal sprinkling of black pepper and sea salt. Using tongs, toss the chickpeas around. Let them cook for about 5 minutes, until they are almost splitting, and quite hot. Remove them to a bowl.
- When the garlic is ready, squeeze the cloves into the chickpea bowl. Use a fork to mash everything together. Give it a taste; add more pepper and sea salt, if necessary.
- Toast your bread. Spread each one with some goat cheese. Pile the smashed chickpeas/garlic on top of that, and then layer with 1 slice of prosciutto. Repeat.
- I like to cut each slice of toast into fingers. They are good for lunch, or as finger food at a party.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Spring Alliums
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