Tartine mit langsam gerösteten Kirschtomaten und Proscuitto mit Estragon-Geschmack
Mit salzigem Proscuitto und süßen, gerösteten Tomaten ist dieses Rezept für Tartine von Beatrice Peltres Buch “La Tartine Gourmande” absolut lecker.
Quelle: Die Martha Stewart Show, Folge 7065
Ausbeute
27.04.2023 @ 09:48
This recipe for Tartine from Beatrice Peltres book “La Tartine Gourmande” is absolutely delicious with salty prosciutto and sweet roasted tomatoes. With 4 servings, the ingredients include garlic, fresh tarragon, Muscovado sugar, balsamic vinegar, olive oil, cherry tomatoes, salt, pepper, country bread, fresh goat cheese, prosciutto, and Fleur de Sel. To prepare, preheat the oven to 325 degrees, mix garlic, tarragon, sugar, vinegar, and oil in a shallow dish, add tomatoes and season with salt and pepper, bake for 1 to 1 1/2 hours until soft, spread goat cheese on each slice of toasted bread, top with prosciutto and tomatoes, drizzle with oil and sprinkle with Fleur de Sel. Serve and enjoy!