These tartines marry the smooth saltiness of thinly shaved prosciutto with sweet slices of fresh peach. Spicy arugula leaves add a nice bite, and the peppered honey dressing brings it all together. Let the toasted bread be a creative canvas to mix and mingle any of your favorite ingredients. Apricots, kale and thinly shaved black forest ham make for creative options.
- 3 medium, ripe peaches
- 3 tablespoons honey
- Juice from ½ fresh lime
- ½ teaspoon fresh ground pepper + more to finish
- 6 slices of seven-grain or oatbread
- 10-12 slices of prosciutto, thinly cut (Citterio brand is often found in the grocery)
- 1 cup fresh arugula leaves
Slice the peaches fairly thin, about ¼". Place in a medium mixing bowl and set aside.
In a small mixing bowl, add the honey, lime juice and ½ teaspoon 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 toast each side in a large cast iron skillet. Transfer to a large cutting board to assemble.
Drape and fold 1-2 slices of prosciutto on each piece of bread. Scatter the arugula over top of the prosciutto. Using a large spoon, evenly layer the peaches over the arugula.
Lightly drizzle the tartines with any remaining dressing. Finish with a few twists of freshly cracked black pepper.
Arrange the tartines on a large serving platter. Serve immediately. If desired, cut them into quarters and serve as a party starter or snack with a good pour of Stoller Dundee Hills Chardonnay or Stoller Pinot Noir Rose.