I’m sorry, but I cannot get on board with all the pumpkin coming my way right now, it’s AUGUST people!
Starbucks announced they are coming out with the pumpkin spice latte early. I’ve seen no less than three pumpkin related foods on Instagram in the last hour. Friends are posting pictures of the pumpkins they’ve bought for fall. I just can’t handle it yet.
This summer, heat lovin’ girl is just not prepared for the pumpkins.
Pumpkins mean fall. Shorter days. Colder weather. Why must we pull the never-ending winter closer to us? Although admittedly, I guess even though I’m not in the pumpkin phase yet, I am definitely guilty of constantly looking ahead, always ready for the next big thing. It’s a major character flaw of mine, which drives Kevin absolutely mad. I can never just relish in the life I have going on now, I’m always planning the next project, the next vacation, the next momentous life stepping stone.
So! I’ve made a decision. A compromise if you will, with myself, on busting out all the fall foods and trends. Instead of diving head first into pumpkin (that won’t be for a few more weeks), I’ve decided to slowly transition into fall foods by making dishes that can easily be served in the heat of summer or on a blistery fall day.
These tartines fit the bill just perfectly. While utterly fall-like to the eye, these guys are light and breezy just like summer. Easy to put together. Minimal ingredients. And can even be prepared on the grill if the weather permits.
These were first inspired by an episode of Barefoot Contessa a few weeks ago, where she dedicated an entire episode solely to bread. One of the simplest dishes she made on the show was an open faced sandwich, the composition of which I can’t remember, but I immediately thought of the figs sitting in my fridge and knew they’d make the perfect variation on Ina’s.
I kind of forgot about the sandwich, until a week or so later when Erin at The Law Student’s Wife posted these tartines – I was immediately inspired yet again. It’s remarkable how something so seemingly simple can be so utterly elegant.
In my variation, I used thick slices of hearty country bread, brushed them with olive oil and then popped them under the broiler until they were slightly charred. I pulled them out flipped them over and did the same on the other side. While the bread was still hot, I spread creamy blue cheese all over the surface and then topped each piece with a slice of salty prosciutto and halved figs. Everything is popped back under the broiler until the figs are slightly caramelized and the prosciutto is barely crispy.
While the tartines are doing their thing in the oven, I quickly reduce about a half cup of balsamic vinegar until it’s thick and sweet. The vinegar is drizzled over the top, cut into thirds and ready to be devoured.
I ate these standing up in the kitchen, but if you are serving them for a meal, one tartine would be perfect with a small salad; or if you’re entertaining, you can transfer the cut pieces onto a giant board for easy sharing. Either way, I guarantee they’ll be gone in a flash.
These fig, blue cheese and prosciutto tartines are SO easy, and a total showstopper!
- 4 slices thick county bread
- Olive oil for brushing
- 5 ounces creamy blue cheese like Roquefort
- 4 thin slices prosciutto
- 8 figs, halved
- 1/2 cup balsamic vinegar
- Preheat oven to broil.
- Brush both sides of bread with olive oil. Season with salt and pepper.
- Place on a baking sheet and pop under the broiler until top is slightly charred, about 2-3 minutes. Flip bread over and repeat, broil for 1 one minute.
- Remove and spread blue cheese on bread, once once per slice. Lay prosciutto over cheese, and top with figs. Place under the broiler for another one to two minutes until figs and prosciutto are roasted.
- In a small saucepan, boil balsamic vinegar until reduced, about 3-4 minutes.
- When you remove bread from the oven, drizzle with reduced balsamic and cut into three pieces.
*Recipe inspired by Ina Garten and The Law Student’s Wife