This Fig, Pear and Prosciutto Tartine is a perfectly simple, seasonal open-faced sandwich made with healthy, high quality ingredients.
I love a good open-faced sandwich. And that’s really all a tartine is, right? It’s a fancy name for a sandwich. I guess I think of it as an prettier sandwich with better quality ingredients.
When I make a tartine I want it to look colorful and extra appetizing. Like art on a plate.
I’m seeing mission figs everywhere right now and they’re just so gorgeous to photograph. I love the way the light hits them and the dark skin contrasts with with sweet, pink flesh. I could photograph them all day.
When I saw them at the store recently I knew I wanted to use them in a salty and sweet prosciutto tartine. With seasonal bartlett pears, tangy goat cheese and peppery arugula. Colors and flavors galore!
I’m offering measurements to make two tartines but they’re just a guide. If you want more goat cheese or less figs, do it. It’s just a sandwich, after all.
Fig, Pear and Prosciutto Tartine
- 2 slices naan bread, or your favorite bread, sliced thin
- 4-6 tablespoons soft goat cheese
- 4 ounces prosciutto
- 4 mission figs, stems removed and sliced in half
- 1 bartlett pear, sliced thin
- a handful of baby arugula
- Crumble or spread the goat cheese evenly on top of the two slices of bread.
- Layer the remaining ingredients on top of the bread evenly.
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