Jamón Tartine

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

Jamón Tartine

Total TimeTotal Time: 7 hours

ServingsServings: 10


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


  1. Spread each toasted sourdough slice with 2 Tbsp of farm cheese and 2 Tbsp pickled peach.
  2. Top each piece with 2 slices of jamón, ½ tsp shaved shallots and ¼ tsp of thyme.


  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.

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