First, slice your sourdough bread about a ½ 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.
Allow the bread to cool for a few minutes then spread your goat cheese thickly over each slice.
Rip the prosciutto slices in half and bunch up on the tartine to add some volume to the dish.
TABOULÉ: COUSCOUS SALAD
PROSCIUTTO SALAD WITH MELON AND BURRATA
FRENCH TARTINES RECIPE