When the spring weather finally starts to roll into Michigan, I’m usually in the mood for light and simple meals involving as little actual cooking as possible. After all, the less time spent in the kitchen means the more time there is for bike rides and dog walks.
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.
I like to use pumpernickel bread because I love the flavor and color, but any crusty, bakehouse-type bread will work here. I toast my bread for a little extra crunch. The creamy portion of this sandwich is just a mixture of goat cheese, fig preserves and a pinch of lemon zest. It’s the perfect balance of tangy and sweet.
Next, comes the thinly sliced prosciutto, which makes these tartines a bit heartier. It also adds a salty note that balances the sweetness from the apples. And speaking of those apples, Michigan Honeycrisp apples are an amazing choice here. They have a delectably sweet flavor and awesome crunch. I finished my tartines with a sprinkle of microgreens I find at my local farmer’s market, but a chopped fresh herb such as basil or parsley would do well here, too.
Be sure to keep this recipe in your back pocket for parties as well. It’s great for a brunch buffet!
Apple, Prosciutto & Figgy Goat Cheese Tartines
Make like the French and have a plate of tartines (open-faced sandwiches) for a brunch or a light dinner!
- 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
- 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.
Disclosure: This was a sponsored post written by me on behalf of the Michigan Apple Committee. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.