Ingredients

Scale

This recipe makes 2 tartines - you can easily double this recipe.

4 fresh figs
1 3-oz pack of sliced prosciutto. I love using Mangalica or Jambon de Bayonne.
2 thick slices of large sourdough bread
4 tablespoons of fresh, soft goat cheese
1 tablespoon of olive oil
2 teaspoons of honey
8 leaves of fresh basil

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Instructions

First, slice your sourdough bread about a 1/2 inch thick
Heat your pan over medium high heat,
Drizzle olive oil into the pan before putting your sliced sourdough bread.
Then drizzle a little more olive oil over the bread and allow to brown for 2-3 minutes before flipping over and browning on the other side. In total this should only take 3-5 minutes. You want a nice golden brown on your bread with a soft interior - don't over cook your bread!
Allow the bread to cool for a few minutes then spread your goat cheese thickly over each slice. (you don't want to spread the goat cheese on the bread when it is too hot or it will melt)
Rip the prosciutto slices in half and bunch up on the tartine to add some volume to the dish. You can also lie the slices flat on the bread but it doesn't have the same visual effect. Chef's tip!
Quarter your fresh figs and arrange the slices between the prosciutto bunches.
Top with fresh basil leaves.
Lightly drizzle honey over the top.
Serve immediately.
Bon Appétit!

Notes

Tartine Variations

Le Chef came up with a creative take on the Tomato Burrata and Basil Tartine by adding fresh strawberries. It really elevates the dish!

This recipe with figs and prosciutto is also delicious if you replace the goat cheese with creamy blue cheese or marscapone. You can also try using lightly grilled figs instead for even more sweetness.

For a vegetarian option I love spreading a thick layer of goat cheese topped with steamed asparagus, a drizzle of olive oil and some fresh thyme.

My favorite for brunch is a smoked Salmon Tartine is with cream cheese, smoked salmon, thinly sliced red onion, capers and a little bit of lemon zest and black pepper.