Name: Prosciutto and Fig Tartine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 4 thick slices of rustic sourdough bread; 2 tablespoons extra virgin olive oil; 8 ounces fresh goat cheese or ricotta, at room temperature; 8 fresh figs, sliced into quarters; 4 ounces thinly sliced prosciutto; 2 tablespoons honey, preferably wildflower or acacia; 1 tablespoon fresh thyme leaves; 1 tablespoon balsamic glaze; Freshly ground black pepper, to taste; Flaky sea salt, for garnish; 2 cups arugula or microgreens

Instructions

Toast the bread

Preheat your oven to 400°F (200°C). Brush both sides of each bread slice with olive oil and place on a baking sheet. Toast in the oven until golden brown and crisp around the edges, about 5 minutes. Remove and let cool slightly.
Prepare the cheese spread

In a small bowl, mix the goat cheese or ricotta with half of the thyme leaves and a pinch of black pepper until well combined. Set aside.
Assemble the tartines

Spread a generous layer of the cheese mixture on each slice of toasted bread. Arrange the quartered figs evenly on top of the cheese. Gently drape slices of prosciutto around and between the figs, creating an elegant presentation.
Add the garnishes

Drizzle each tartine with honey and balsamic glaze. Sprinkle with the remaining thyme leaves, flaky sea salt, and a final grind of black pepper.
Serve with greens

Place each tartine on a plate and serve with a small handful of fresh arugula or microgreens on the side. The peppery greens complement the sweet and savory flavors of the tartine perfectly.

Prosciutto and Fig Tartine

Ingredients

Instructions

Nutritional Information