Tomato and Prosciutto Tartines


A quick pesto-like mix made with arugula serves as the base for these fresh and flavorful open-face sandwiches.

Tomato and Prosciutto Tartines
Photo: Jason Donnelly
Total Time:
20 mins
4 tartines


  • 4 1/2-inch thick slices sourdough or French bread

  • 4 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1 cup arugula, plus additional for topping

  • ½ cup walnuts, toasted

  • cup grated Parmesan cheese

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • 2 fresh tomatoes, cored and thinly sliced

  • 2 ounce thinly sliced prosciutto

  • 4 - 6 ounce fresh mozzarella, thinly sliced


  1. Preheat broiler. In a small bowl combine 1 tablespoon oil and one-third of the garlic. Brush bread slices with oil mixture. Arrange on a baking sheet. Broil 4 inches from the heat 1 to 2 minutes or until lightly toasted, turning once.

  2. In a small food processor or blender combine the remaining 3 tablespoons oil, remaining garlic, 1 cup of the arugula, walnuts, Parmesan, lemon juice, and 1/4 teaspoon salt. Cover and process or blend until finely chopped.

  3. Spread mixture over bread. Top with tomatoes, prosciutto, and mozzarella and broil 2 to 3 minutes more. If desired, drizzle with olive oil. Top with additional arugula.

Nutrition Facts (per serving)

443 Calories
34g Fat
20g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 443
% Daily Value *
Total Fat 34g 44%
Saturated Fat 9g 45%
Cholesterol 38mg 13%
Sodium 766mg 33%
Total Carbohydrate 20g 7%
Total Sugars 3g
Protein 17g
Vitamin C 11.9mg 60%
Calcium 296mg 23%
Iron 2mg 11%
Potassium 292mg 6%
Folate, total 62.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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