Wednesday, July 11, 2012

Goat Cheese, Peach, and Prosciutto Tartines

Well, I spent a lot of time trying to think of a different, fancier sounding name for an open faced sandwich. While doing some intensive research on the topic, I found this gem on Wikipedia:

"In the court case in the United States of Panera Bread Co. v. Qdoba Mexican Grill, the judge ruled that a true sandwich (from a legal perspective) must include at least two slices of bread." Ah yes, the infamous case of Panera Bread Co. v. Qdoba Mexican Grill. Thank you, Wikipedia, for clarifying the true legal meaning of a sandwich.

Well, whatever you call it - sandwich, open face sandwich, bread baser, Ulrich Sandwich, or tartine, this recipe is a keeper. I came up with it mostly because we had some ingredients lingering in the refrigerator that needed to be used up, and I was pretty pleased with how it turned out...warm goat cheese, sweet peaches, and salty, crispy prosciutto. Yum!

Goat Cheese, Peach, and Prosciutto Tartines:
4 slices of bread (I used a sourdough wheat but anything would be good)
2 peaches, not too ripe
About 4 tablespoons of goat cheese
About 6 slices of prosciutto

Of course there's the added bonus that it's very easy to put together. Just spread the goat cheese on the bread and slice the peaches thinly.

Arrange the peach slices in a single layer on top of the goat cheese.

Pull apart the prosciutto into strips and lay it on top of the peaches, then toast the whole thing in a toaster oven for about three minutes or until crispy. You could also toast it in the oven at 350 degrees for about five minutes. After toasting, I sprinkled some basil on picture of that though, I was too busy eating!

Enjoy! It's going to be messy so have napkins handy! You could definitely switch out the peaches for apples or pears depending on the season.

And speaking of pears, here's my little pear shaped kitty. She's got curves for sure.

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