One of my favorite spring meals is a plate of tartines, which is just a fancy French word for open-faced sandwiches. Tartines are endlessly adaptable based on whatever ingredients you happen to have on hand, but these Apple, Prosciutto & Figgy Goat Cheese Tartines are one of my favorite combinations.
Make like the French and have a plate of tartines (open-faced sandwiches) for a brunch or a light dinner!
Apple, Prosciutto & Figgy Goat Cheese Tartines
INGREDIENTS:
- 6 small slices pumpernickel bread
- 1 package (4.5 ounces) goat cheese, softened
- 1 tablespoons fig preserves
- 1/2 teaspoon grated fresh lemon zest
- Pinch ground black pepper
- 6 slices prosciutto
- 1 Michigan Honeycrisp apple, sliced
- 1/4 cup microgreens or chopped fresh herbs such as basil or parsley
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Place bread on rimmed baking pan. Transfer to oven and bake 8 to 10 minutes or until bread is lightly toasted.
- Meanwhile, in small bowl, stir together cheese, preserves, lemon zest and pepper.
- Evenly spread bread slices with cheese mixture. Top with prosciutto, apple slices and greens.
