Peach, Serrano Ham, and Taleggio Tartines Gluten-Free Recipe

Fresh meets rich with these open-faced gluten free sandwiches bubbling with melted fruity Italian semisoft cheese. Leave the cheese rind on for extra texture and flavor.

Peach, Serrano Ham, and Taleggio Tartines Gluten-Free Recipe

Servings 4
Author Aran Goyoaga

Ingredients

  • 4 large slices of gluten-free sourdough or other gluten-free bread
  • 3 tablespoons olive oil
  • 4 ounces Taleggio cheese, sliced
  • 8 thin slices of Serrano ham or prosciutto
  • 1 medium yellow peach, halved and thinly sliced
  • Freshly ground pepper
  • 2 tablespoons microgreens or chopped baby arugula (optional)

Instructions

  1. Preheat the broiler. Place the bread on a baking sheet, brush the slices with 2 tablespoons of the olive oil, then broil until crispy. Turn over and toast the other sides.
  2. Turn off the oven, top the toasted bread with the cheese, and return to the still-warm oven to melt, but not brown.
  3. Top the cheese with the ham, peaches, a few grinds of pepper, the microgreens, and a drizzle of the remaining 1 tablespoon olive oil. Serve immediately.

Photography Aran Goyoaga

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