Prosciutto and Cheese Tartine

By Reen

Calories: 408
Fat: 23.9g
Saturated fat: 4.1g
Monounsaturated fat: 9.4g
Polyunsaturated fat: 8.3g
Protein: 14.2g
Carbohydrate: 36.3g
Fiber: 2.8g
Cholesterol: 17mg
Iron: 3.1mg
Sodium: 793mg
Calcium: 120mg

Ingredients

• 1/2 cup warm water (100° to 110°)
• 1 teaspoon sugar
• 1 package dry yeast
• 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
• 3 tablespoons olive oil, divided
• 5/8 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• Cooking spray
• 1/2 cup coarsely chopped walnuts
• 1/3 cup very thinly sliced red onion
• 1 teaspoon chopped fresh thyme
• 2 cups arugula
• 1 teaspoon fresh lemon juice
• 2 ounces thinly sliced imported prosciutto
• 1 ounce fresh Parmigiano-Reggiano cheese, shaved

Details

Preparation time 36mins
Cooking time 130mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 450°.
2. Combine the first 3 ingredients in a medium bowl, and let stand for 5 minutes or until bubbly. Weigh or lightly spoon 5.6 ounces flour (about 1 1/4 cups) into dry measuring cups, and level with a knife. Stir 4 teaspoons olive oil into yeast mixture. Add flour, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to yeast mixture, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth and elastic (dough will be soft and tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
4. Drizzle 2 teaspoons oil into an 11 x 7–inch glass or ceramic baking dish. Press dough into dish. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes or until puffy; sprinkle dough with 1/4 teaspoon salt, nuts, onion, and thyme. Bake at 450° for 18 minutes or until golden.
5. Place arugula in a bowl; drizzle with remaining 1 tablespoon oil and juice. Toss. Turn bread out onto a work surface; top evenly with prosciutto. Slice bread into 4 (2 3/4 x 7–inch) rectangles. Top each serving with about 1/2 cup arugula mixture; sprinkle evenly with remaining 1/8 teaspoon salt. Top with cheese