Bresaola, Gorgonzola, and Pear Tartine | culture: the word on cheese
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Bresaola, Gorgonzola, and Pear Tartine

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.
Prep Time 10 minutes
Servings 4



  • 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
  • ounces gorgonzola dolce softened (about ⅓ cup)
  • ¼ cup toasted chopped walnuts
  • 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.

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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