Crunchy Swiss Tartine

Guest is Jenny Brule

 

Jenny_brule

 

Warm and Crunchy Swiss Tartine

8 oz Brie cheese 

1 very small shallot, peeled

3 ounces Prosciutto—chopped

8 oz aged Gruyére cheese, shredded

¼ cup sour cream

2 tablespoons dry white wine

2 teaspoons Dijon mustard

Baguette

 

1) Scrape the soft Brie cheese from its white skin (it’s fine if some of the white skin gets into the mix—it’s perfectly edible, just makes the spread a bit lumpy), discard skin, set aside soft cheese.

2) If you are using a food processor: Place shallot and prosciutto cubes (or pieces) into the bowl of the food processor and pulse on and off for about 30-60 seconds, until both are finely minced. Now add in Brie, Gruyére, sour cream, white wine, and Dijon, process for 1 minute, scrape down sides of bowl, and process again for 30-60 seconds, until relatively smooth—it will be slightly bumpy. If you aren’t using a food processor: Pile everything into a mixing bowl and squish with your hands until ingredients are well combined.

3) Spread over a halved baguette or slices of good quality bread and place in the toaster oven or conventional over (set at 375º) until melted and golden. Makes roughly 3 cups (keeps 3-5 days refrigerated).


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