Prosciutto And Cheese Tartine Recipe

Name: Prosciutto And Cheese Tartine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm water (100u00b0 to 110u00b0); 1 teaspoon sugar; 1 package dry yeast; 5.6 ounces all-purpose flour (about 1 1/4 cups); 3 tablespoons olive oil, divided; 5/8 teaspoon kosher salt, divided; 1/4 teaspoon black pepper; Cooking spray; 1/2 cup coarsely chopped walnuts; 1/3 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

Servings: persons

1/2 cup warm water (100u00b0 to 110u00b0)
1 teaspoon sugar
1 package dry yeast
5.6 ounces all-purpose flour (about 1 1/4 cups)
3 tablespoons olive oil, divided
5/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper
Cooking spray
1/2 cup coarsely chopped walnuts
1/3 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

1
Preheat oven to 450u00b0.
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).
3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
4
Drizzle 2 teaspoons oil into an 11 x 7inch glass or ceramic baking dish. Press dough into dish. Cover loosely with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 30 minutes or until puffy; sprinkle dough with 1/4 teaspoon salt, nuts, onion, and thyme. Bake at 450u00b0 for 18 minutes or until golden.
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 7inch) rectangles. Top each serving with about 1/2 cup arugula mixture; sprinkle evenly with remaining 1/8 teaspoon salt. Top with cheese.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup warm water (100u00b0 to 110u00b0), 1 teaspoon sugar, 1 package dry yeast, 5.6 ounces all-purpose flour (about 1 1/4 cups), and more.

Yes, Prosciutto And Cheese Tartine falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prosciutto And Cheese Tartine

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