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 |
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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 |
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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:
- In a large sauce pot combine all ingredients except for peaches.
- Bring mixture to a simmer and stir until sugar is dissolved.
- Cool mixture. Pour over thawed peaches.
- Cover and reserve chilled at least 6 hours before use.
TO SERVE:
- Spread each toasted sourdough slice with 2 Tablespoons of farm cheese and 2 Tablespoons pickled peach.
- Top each piece with 2 slices of jamón, ½ teaspoon shaved shallots and ¼ teaspoon of thyme.
Yield: 10 portions