Ham and Cheese Tartines with Cherokee Purple Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A tartine is an open-faced sandwich. Manchego, a sheep's-milk cheese, and serrano ham give this tasty salad a Spanish flair. Ingredients:
4 (1 1/2-ounce) slices ciabatta bread, toasted |
1 ounce serrano ham, cut into 4 thin slices |
3 ounces manchego cheese, cut into 4 thin slices |
1 teaspoon chopped fresh oregano |
1 tablespoon finely chopped fresh oregano |
1 tablespoon finely chopped shallots |
1 tablespoon sherry vinegar |
2 teaspoons extravirgin olive oil |
1 garlic clove, minced |
4 cups torn boston lettuce |
3 cups thinly sliced honeydew melon |
3 medium cherokee purple tomatoes, halved lengthwise and thinly sliced |
Directions:
1. Preheat broiler.
2. To prepare tartines, place bread slices in a single layer on a baking sheet. Arrange 1 ham slice and 1 cheese slice on each bread slice. Broil 3 minutes or until cheese melts. Sprinkle evenly with 1 teaspoon oregano.
3. To prepare salad, combine 1 tablespoon oregano and next 4 ingredients (through garlic) in a bowl, stirring well with a whisk. Arrange 1 cup lettuce on each of 4 plates. Top each serving with 3/4 cup honeydew and 1/2 cup tomato slices. Drizzle each serving with about 1 tablespoon dressing. Place 1 tartine on each plate.
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