Jamón Tartine

Crusty grilled sourdough topped with a coriander and cardamom pickled peach compote topped with shaved jamón.

Allergens: Dairy (Farm cheese), gluten (sourdough)


Jamón Tartine INGREDIENTS:

10 each Sourdough, ¼” slices, toasted
1¼ cups Pickled Peaches, sub-recipe
20 slices Spanish jamón , sliced
1¼ cups Farm cheese, soft
1½ Tablespoons Shallot, shaved, for garnish
2½ teaspoons Thyme, picked, for garnish

Pickled Peaches INGREDIENTS:

1 cup Water
1 teaspoon Coriander seeds, toasted
4 each Green cardamom, toasted
2 Tablespoons Mustard seeds
1 cup Champagne vinegar
3 cups Sugar
3 cups DOLE® Chef-Ready Cuts Peach Slivers, thawed

PICKLED PEACHES DIRECTIONS:

  1. In a large sauce pot combine all ingredients except for peaches.
  2. Bring mixture to a simmer and stir until sugar is dissolved.
  3. Cool mixture. Pour over thawed peaches.
  4. Cover and reserve chilled at least 6 hours before use.

TO SERVE:

  1. Spread each toasted sourdough slice with 2 Tablespoons of farm cheese and 2 Tablespoons pickled peach.
  2. Top each piece with 2 slices of jamón, ½ teaspoon shaved shallots and ¼ teaspoon of thyme.
Yield: 10 portions