Bresaola, Gorgonzola, and Pear Tartine
Bold yet delicate, this open-faced sandwich borrows its rustic ingredients from a popular and classic flavor pairing found in trattorie around Italy. We’d like to be there right now, actually, sitting outside, enjoying the views with a crisp glass of white...So good, it should be an American classic, too.
- ½ teaspoon Dijon mustard
- 4 teaspoons red wine vinegar
- 6 teaspoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4, ½-inch slices ciabatta, cut in half lengthwise
- 1½ ounces gorgonzola dolce, softened (about ⅓ cup)
- ¼ cup toasted chopped walnuts
- 1½ cups baby arugula (about 1 ounce)
- Half of 1 d’Anjou pear, cored, cut into 12 slices
- 12 slices bresaola
- ►Vinaigrette: whisk the mustard and vinegar together in a medium bowl. Drizzle the oil in slowly while whisking. Season with salt and pepper.
- ►Tartine: Spread a quarter of the gorgonzola on each slice of ciabatta. Fold 3 pieces of bresaola into quarters and place on the gorgonzola. Toss the arugula and pear slices with the vinaigrette.
- ►Shingle 3 of the pear slices on top and place a quarter of the arugula on top of the pears.
- ►Sprinkle walnuts on top. Repeat for the remaining three tartines.
culture: the word on cheese https://culturecheesemag.com/