Sunday, September 6, 2009

Swiss & Prosciutto Tartine

***What in the world is a tartine, you say? Well, a tartine is traditionally an open-faced, French sandwich. They can be topped with countless combinations of meats, cheeses, fruits, vegetables and herbs. I've wanted to make a tartine ever since we traveled to Paris back in February of this year. This particular meal reminded me of a wonderful lunch we had in Paris at a sandwich shop. I had a delicious sandwich served on a fresh baguette....Mmm....I can taste it now!

Yesterday, Brad and I were getting hungry and I was already busy working on the Daring Baker Challenge for this month (And no, I can't tell you what that challenge is until the 27th!) I didn't particularly want fast food...we were craving something scrumptious. Even more important, I wanted to make something easy! So, I peered into my fridge and pantry and realized that I could make a yummy tartine. I made THIS French Bread very recently, and I just so happened to have an extra baguette in the freezer. I popped the baguette into a 350 degree oven for a few minutes, and it was as good as new! As it turns out, French Baguettes can be frozed very successfully! I topped the baguette slices with some wonderful Swiss cheese that was waiting for its 15 minutes of fame in the fridge. A few slices of fresh Prosciutto turned out to be the perfect addition, and chopped parsley finished it off flawlessly.

This dish was beautiful and could easily be served as an hor d'oeuvre at a party, after cutting it into bite-sized pieces. The combination of flavors is so satisfying and delicious, that you'll want a second helping! This is definitely one of my new favorites!!!***

1 French Baguette
4-5 slices Prosciutto di Parma, torn into pieces
A block of Swiss Cheese
2 Tbsp. fresh Parsley, chopped
Salt & Pepper, to taste
Extra Virgin Olive Oil
Preheat oven to 350 degrees.

Slice baguette in half, lengthwise. Place slices on a baking sheet and lightly drizzle with olive oil.

Next, cut Swiss cheese into slices that are about 1/8 inch thick. Cover the baguette slices with the cheese. Top with Prosciutto di Parma. Drizzle lightly with the olive oil. Season with salt and pepper and then sprinkle with the parsley.

Place baking sheet on the middle rack and bake until the cheese is melted and the bread is lightly toasted.

Cut into 2 inch pieces and serve immediately.

Bon Appetit!


Shelby said...

ohhh, this looks delicious!

What's Cookin Chicago said...

I lived off of tartines and French pastries when I visited Paris years ago. Ham & swiss was my favorite kind but your use of prosciutto looks much better! Your photos are gorgeous and they seem to capture the simple elegance of these open faced sandwiches.