Texas Tartine

By • June 4, 2012 8 Comments

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Author Notes: We just recently returned from a fantastic trip to France—Provence and then Paris. I guess I am a complete rube—how did I not know about the tartine before this? Well, I know now—tartine translates loosely to Tasty Things On Toast, Usually With Some Cheese And Often Atop Salady Bits—and I ate a lot of them. We arrived back in Texas right smack in what truly is THE MOST wonderful time of the year—Texas Peach Season! So of course, with France on my mind and peaches everywhere—the Texas Tartine is born....aargersi

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Serves 1 (but is easily scaled up)

  • 2 slices prosciutto
  • 1 slice of nice crusty bread (I used a French country loaf)
  • Peaches sliced in wedges—enough to cover the bread, how many will depend on the size of your peaches
  • 1 ounce chevre cheese
  • 2 cups salad greens (I used arugula and baby kale)
  • 1 tablespoon very good olive oil—plus a bit more to drizzle
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon minced fresh lemon verbena (or use lemon basil, or sweet basil and a bit of lemon zest)
  • pinches salt and pepper
  • 2 big sweet basil leaves—chiffonade (cut into ribbons)
  1. Heat the oven to 450° F. Heat a large non-stick skillet (a good cast iron works great) to medium-high heat. Crisp up the prosciutto on both sides then remove to a paper towel to cool. Lay the peach slices in the pan and roast them on both sides. Also put the bread in the pan and toast it on one side only. The bread and peaches should soak up the fat from the prosciutto.
  2. When those are all roasty and toasty, take the bread out and lay the peaches on the toasted side. Dot the chevre all around between the peaches. Pop the bread into the oven—on a pizza stone if you have one, otherwise a cookie sheet is fine. Let that toast until you see brown spots on the cheese and the peaches are nice and soft.
  3. Meanwhile, make your salad—whisk the olive oil through the salt and pepper together. Toss this with the greens, and put the salad on your serving plate. Crumble half of the prosciutto on top.
  4. When the tartine is toasty and nice, lay it atop the greens. Give it a drizzle of that good olive oil, crumble the rest of the prosciutto on top then sprinkle on the basil. Eat. Pretend you are in Provence. Or Texas. Or both.

More Great Recipes:
Sandwiches|Entrees|Peaches|Kale|Basil