Week 11 – Roasted Tomato, Artichoke and Prosciutto Tartine (courtesy Chef Steve Pickell, Thornton Winery)

Serves 6


6 slices sourdough bread

12 oz. ricotta cheese

12 slices prosciutto

6 oz. roasted artichokes

6 oz. roasted tomatoes

2 T minced basil

2 T minced Italian parsley

extra virgin olive oil

salt and pepper to taste


Toast or grill sourdough bread and let cool. Spread 2 oz. ricotta cheese on each slice. Combine tomatoes, artichokes, basil and parsley and mix thoroughly. Place mixture on top of ricotta cheese. Place two slices of prosciutto on the top of each “tartine”, garnish with extra virgin olive oil. Serve with green salad. Pairs well with Sauvignon Blanc or Sangiovese.