Jamón Tartine
Crusty grilled sourdough topped with a coriander and cardamom pickled peach compote topped with shaved jamón.
Total Time: 7 hours
Servings: 10Ingredients
Jamón Tartine
10 each sourdough, ¼” slices, toasted
1¼ cups pickled peaches, sub-recipe
20 slices Spanish jamón , sliced
1¼ cups farm cheese, soft
1½ Tbsp shallot, shaved, for garnish
2½ tsp thyme, picked, for garnish
Pickled Peaches
1 cup water
1 tsp coriander seeds, toasted
4 ea. green cardamom, toasted
2 Tbsp mustard seeds
1 cup champagne vinegar
3 cups sugar
3 cups DOLE® Chef-Ready Cuts Peach Slices, thawed
Directions
- Spread each toasted sourdough slice with 2 Tbsp of farm cheese and 2 Tbsp pickled peach.
- Top each piece with 2 slices of jamón, ½ tsp shaved shallots and ¼ tsp of thyme.
PICKLED PEACHES
- 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.
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