Apple, Prosciutto & Figgy Goat Cheese Tartines
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. Even brioche bread, if you have it on hand from ice cream French toast. I toast my bread for a little extra crunch.
The creamy portion of this sandwich is just a mixture of goat cheese (buy a big package and use the rest to make my sweet potato breakfast bake), 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 (love it on an Easter charcuterie board and breakfast charcuterie board, too). 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! The fig preserves would also be perfect in heart jam cookies.
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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!
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.
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.
This sounds really nice. I especially like having another use other than pizza for the fig preserves I have. I think these could make a nice lunch.
I still have the majority of a jar of fig preserves in my fridge. What type of pizza do you put them on? I’m always looking for ideas to use up my ingredients rather than have them go to waste.
Lori, I have a couple of recipes I use. One is the Fig, Goat Cheese and Kielbasa Sausage Pizza on thespiffycookie.com. The other is one I figured out from a comment someone made on another blog. For that one you can use the crust of your choice. For that one I use 4 chicken sausage links, about ½ cup fig butter, 2 large onions, and 1.5 cups part skim mozzarella cheese. Slice and caramelize the onions. Brown the chicken sausage links, cool slightly & cut into ¼” slices. Roll out the pizza dough and place on a baking sheet sprinkled with cornmeal. Spread fig butter on crust, leaving a crust edge. Top with sausage slices, then onions, and then the cheese. Bake at 400º for 20-25 minutes. I use the Cornmeal Pizza Crust from thespiffycookie.com. I will warn you that Erin’s pizzas are quite addictive… (the fig butter is from Trader Joe’s, but any fig jam should work). Hope you enjoy these, or come up with your own version – and if you do that I want to know what you did! 🙂
Oh my gosh, that Fig, Goat Cheese and Kielbasa Sausage Pizza is calling my name. I LOVE all of those things, plus it has balsamic glaze, which I love even more. That one is going on my meal plan for next week. Hopefully my fig preserves work out pretty much the same way as fig butter would.
I love the chicken sausage pizza idea, too. OK, I WILL be using up these fig preserves. Thank you so much for stopping back with these ideas, Susan. I really appreciate it.
My pleasure, Lori. It’s nice to be able to pay you back for all the wonderful recipes I’ve gotten from you.