Prosciutto and Cheese Tartine

Name: Prosciutto and Cheese Tartine
Total time: 2 h 11 min
Yield: Serves 4
Ingredients: ½ 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; .63 teaspoon kosher salt, divided; ¼ teaspoon black pepper; Cooking spray; ½ cup coarsely chopped walnuts; ⅓ 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

2 Ratings
2 Reviews

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.

By Julianna Grimes

Recipe by Cooking Light April 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:

36 mins

total:

2 hrs 11 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Preheat oven to 450°.

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Step 2
Combine the first 3 ingredients in a medium bowl, and let stand for 5 minutes or until bubbly. Weigh or lightly spoon 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).
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

408 calories; fat 23.9g; saturated fat 4.1g; mono fat 9.4g; poly fat 8.3g; protein 14.2g; carbohydrates 36.3g; fiber 2.8g; cholesterol 17mg; iron 3.1mg; sodium 793mg; calcium 120mg.

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karenfar

04/28/2012

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.

letitiahall

03/30/2012

I made this as written and it was wonderful, full of flavor and texture.

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