Prosciutto Peach Tartines with Arugula

**By Chadwick Boyd**
PHOTO BY SWEETLIFE PHOTOGRAPHY

Tartines Are Just Open-faced Sandwiches…And You’ll Love Making All Kinds of Them To Match the Seasons

It occurs to me quite regularly that most people still don’t know what tartines are. Whenever I say, “tartine,” most people look at me blankly, or they think I’m referring to a well known bakery or cookbook. Simply put, tartines are open-faced sandwiches. (I can hear the audible “Ohhhhhhhh…” now)

Tartines are exceptionally versatile and very easy to make. They often look fancy, which is why I make them when I entertain. In my view, there are very few things as good as a few fresh, seasonal ingredients put upon thick slices of toasted fresh bread. When I teach home cooks how to make tartines, I always say, “look at the toast as a canvas to create art with in-season foods.” That typically helps etch them into their brains, which is where the fun begins!

These tartines are the epitome of summertime. Ripe, juicy, sweet peaches are tossed in an easy, peppered honey dressing, then married with salty pieces of prosciutto. Spicy, fresh arugula is interspersed between to create a balanced bite. More honey pepper dressing is drizzled on top to bring all the flavors together.

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Chadwick’s Checklist

What you need to know before you cook.

Make sure you are using really fresh bread - it makes a difference!
The peaches need to be ripe and juicy for optimal flavor
Toast the bread in a toaster or heat a grill to medium and grill both sides
If desired, cut the tartines into quarters and serve as a party starter or snack

Serves: 6 Prep Time: 10 minutes Cooking Time: 7 minutes

Ingredients

3 medium, ripe peaches, washed and dried
3 tablespoons honey
Juice from half of one lime
½ teaspoon freshly ground black pepper + more to finish
6 slices of seven-grain, oat or cracked wheat bread
10-12 slices of prosciutto or shaved country ham
1 cup fresh arugula leaves

Directions

Remove the pits from the peaches and slice them fairly thin, about ¼-inch thick. Place in a medium mixing bowl and set aside.
In a small mixing bowl, add the honey, lime juice and ½ teaspoon of pepper. Whisk together until the honey thins slightly and easily runs off the edge of a spoon, yet still sticks. Add another squeeze of lime juice if it's not thin enough.
Pour the honey dressing over the peaches and gently fold until they are completely coated.
Toast the bread on medium in a toaster or lightly brush with olive oil and place on a grill over medium heat until each side has grill marks. Transfer to a large cutting board to assemble the tartines.
Drape and fold 1-2 slices of prosciutto on each piece of bread. Scatter the arugula evenly over top. Using a large spoon, layer the peaches over the arugula.
Lightly drizzle the tartines with any remaining dressing. Finish with a few twists of freshly cracked black pepper and flake salt, if desired.
Arrange the tartines on a large serving platter. Serve immediately.

NOTE: I love to serve these tartines with a good pour of Stoller Dundee Hills Chardonnay or Stoller Pinot Noir Rose.