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Bresaola, Gorgonzola, and Pear Tartine


Bresaola, Gorgonzola, and Pear Tartine
Serves 4
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.
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Prep Time
10 min
Prep Time
10 min
Vinaigrette
  1. ½ teaspoon Dijon mustard
  2. 4 teaspoons red wine vinegar
  3. 6 teaspoons olive oil
  4. Kosher salt and freshly ground black pepper, to taste
Tartine
  1. 4, ½-inch slices ciabatta, cut in half lengthwise
  2. 1½ ounces gorgonzola dolce, softened (about ⅓ cup)
  3. ¼ cup toasted chopped walnuts
  4. 1½ cups baby arugula (about 1 ounce)
  5. Half of 1 d’Anjou pear, cored, cut into 12 slices
  6. 12 slices bresaola
Instructions
  1. ►Vinaigrette: whisk the mustard and vinegar together in a medium bowl. Drizzle the oil in slowly while whisking. Season with salt and pepper.
  2. ►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.
  3. ►Shingle 3 of the pear slices on top and place a quarter of the arugula on top of the pears.
  4. ►Sprinkle walnuts on top. Repeat for the remaining three tartines.
culture: the word on cheese https://culturecheesemag.com/
Sponsored by Volpi Foods

Volpi Foods

Volpi Foods is a specialty foods producer of fine charcuterie based in America’s heartland. Volpi focuses exclusively on slow aged dry-cured meats, allowing nature to perfect each flavor in the decades-old family recipes. There are no shortcuts or artificial processes.

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