Name: Prosciutto and Peach Tartine
Yield: 1 serving
Ingredients: 2 slices prosciutto, crisped; 1 slice slice of nice crusty bread; Peaches sliced in wedges; 1 ounce ounce chevre cheese; 2 cups cups salad greens; 1 tablespoon very good olive oil; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon minced fresh lemon verbena (or lemon basil); Salt and pepper; 2 big sweet basil leaves (chiffonade)

Serves: 1 serving

Ingredients: 12

A delightful fusion of flavors, this Prosciutto and Peach Tartine is a perfect blend of savory and sweet, with a touch of creamy chevre cheese and fragrant basil. It's a taste of Provence with a Texan twist.

Ingredients

2	slices prosciutto, crisped
1	slice slice of nice crusty bread
	peaches sliced in wedges
1	ounce ounce chevre cheese
2	cups cups salad greens
1	tablespoon very good olive oil
2	teaspoons white wine vinegar
1	teaspoon Dijon mustard
1	teaspoon honey
1	teaspoon minced fresh lemon verbena (or lemon basil)
	salt and pepper
2	big sweet basil leaves (chiffonade)

Instructions

1.	Preheat the oven to 450°F. Heat a large non-stick skillet or cast iron pan over medium-high heat. Crisp up the prosciutto slices on both sides, then transfer to a paper towel to cool. Cook the peach slices in the same pan until roasted on both sides. Toast the bread on one side in the pan, allowing it to absorb the flavorful fat from the prosciutto.
2.	Once the ingredients are roasted and toasted, remove the bread from the pan and place the peaches on the toasted side. Distribute the chevre cheese evenly among the peaches. Transfer the tartine to the oven, using a pizza stone or a baking sheet if needed. Bake until the cheese has brown spots and the peaches are soft.
3.	While the tartine is in the oven, prepare the salad dressing by whisking together olive oil, white wine vinegar, Dijon mustard, honey, minced lemon verbena, salt, and pepper. Toss the salad greens in the dressing and arrange them on a serving plate. Crumble half of the prosciutto on top of the salad.
4.	Once the tartine is golden and crispy, place it on the bed of greens. Drizzle with additional olive oil, crumble the remaining prosciutto on top, and sprinkle with chiffonade basil. Enjoy this dish that transports you to the flavors of Provence or Texas, or perhaps a delightful fusion of both.

Published on Jul 20, 2024 by Luminița