My friend Janet and I try to have lunch together once a week, and for a while our weekly lunch was all about the tartine. We would go across the street to Pain Quotidian where they have a lovely selection of tartines (and so far my spell-check has tried to change “tartine” to both “tartan” and “tartness,” which makes me realize that the world needs more tartines in it). They are basically open-faced sandwiches, and technically they are supposed to have some kind of fancy spread on them. The ones we had were usually cold, but since we are still in the midst of The Long Winter, when I decided to make my own I went for warmth, in the form of cooked baby spinach laced with gruyere cheese and prosciutto.
I started with a loaf of ciabatta bread. Crunchy on the outside, airy on the inside, it is perfect tartine bread. I spread a little olive oil on it, sprinkled it with a wee bit of sea salt and ground pepper and toasted it up.
Next, I sauteed some baby spinach and squeezed out the water, and grated up some Gruyere cheese. Regular Swiss would also be fine. And last but not least, I chopped up a little prosciutto, saving a few bigger pieces for garnish. I do love garnishing.
Once all that was done, I spread the bread with a little Dijon mustard and popped it on a foil-lined baking sheet. I mounded up the spinach on each slice and tucked the prosciutto pieces inside the spinach. I generously sprinkled the cheese on top (when it comes to cheese, generosity is my motto) and gave the whole thing a run in the broiler – just for about 90 seconds until things got nice and melty.
And that’s all there is to it! The only thing that would have made them better would have been if Janet was in my kitchen to try one, but the Southern husband did a great job of standing in for her. Tartines with a friend…doesn’t get more delicious than that!Print
Spinach, prosciutto and cheese join together in this warm and easy recipe for tartines!
- 4 slices ciabatta or other country bread
- 1 tablespoon olive oil
- Sea salt and freshly ground pepper
- 8 ounces baby spinach
- 1 tablespoon Dijon mustard
- 2 ounces prosciutto, torn into small pieces
- 4 ounces Gruyere or Swiss cheese
- Brush bread with olive oil on one side, sprinkle with a little salt and pepper and toast until lightly golden. Place on a foil-lined baking sheet.
- Saute baby spinach over medium high heat until wilted. Squeeze out all the water.
- Spread the top of the bread slices with mustard. Top with spinach and tuck the prosciutto into the spinach, saving a few pieces for garnish. Sprinkle the cheese on top.
- Run under the broiler until cheese is just melted, about 90 seconds. Garnish with prosciutto and serve at once.
Inspired by this article in the New York Times that reminded me of the wonderfulness of tartines!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!