Ham Cheese Tartines Recipes

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HAM AND CHEESE TARTS



Ham and Cheese Tarts image

These savory tarts have been a family favorite for years. Make the ham mixture in advance to save time when guests arrive. -Delores Romyn, Stratton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

6 ounces cream cheese, softened
1/2 cup French onion dip
1 tablespoon whole milk
1/4 teaspoon ground mustard
1/4 teaspoon grated orange zest
1/2 cup finely chopped fully cooked ham
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 teaspoon paprika

Steps:

  • In a small bowl, beat the cream cheese, onion dip, milk, mustard and orange zest until blended. Stir in the ham. , Split each biscuit into thirds; press into lightly greased miniature muffin cups. Spoon a scant tablespoonful of ham mixture into each cup; sprinkle with paprika. Bake at 375° for 12-17 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

TARTINES WITH BLUE CHEESE, FIG & HAM



Tartines with blue cheese, fig & ham image

Put together a casual French table for lunch with friends, with charcuterie and cheese from the deli and homemade snacks

Provided by Good Food team

Categories     Buffet, Canapes, Lunch, Snack, Starter

Time 30m

Number Of Ingredients 5

1 small baguette , thinly sliced into 20 pieces
2 tbsp extra-virgin olive oil
100g roquefort
5 slices prosciutto , each torn into 4 pieces
5 figs , quartered

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
  • Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).

Nutrition Facts : Calories 57 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 2 grams protein, Sodium 0.39 milligram of sodium

RUSTIC FIG, SERRANO HAM & HAZELNUT TARTINES



Rustic Fig, Serrano Ham & Hazelnut Tartines image

Provided by Aran Goyoaga

Categories     Sandwich     Fruit     Nut     Brunch     Side     Bake     Picnic     Wheat/Gluten-Free     Lunch     Fig     Meat     Ham     Chill     Hazelnut     Engagement Party     Party     Advance Prep Required     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 21

Hazelnut and herb crust
3/4 cup (105 g) superfine brown rice flour, plus more for dusting
1/4 cup (35 g) millet flour
3 tablespoons hazelnut flour
2 tablespoons tapioca starch
2 teaspoons ground chia seeds
1 teaspoon chopped fresh parsley
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water
Fig, serrano, and watercress topping
2 tablespoons hazelnuts
4 ounces (110 g) creamy goat cheese
8 ounces (225 g) Black Mission figs, halved
6 thin slices (3 ounces or 90 g) Serrano ham
1 cup (40 g) watercress, tough stems removed
1/4 small red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Steps:

  • Make the crust
  • 1. Combine the first nine ingredients in a food processor. Pulse three times to aerate. Add the cold butter and pulse ten times, until the butter is the size of small peas. Add 6 tablespoons of ice water and pulse. The dough does not need to form a ball. Simply press the dough and see if it comes together. If it seems crumbly, add another tablespoon of ice water.
  • 2. Transfer the dough onto a work surface and knead it a couple of times. Quickly form it into a 6-inch square. Do not handle the dough too much, and don't worry if it isn't a perfect square. Wrap the dough in plastic wrap, flatten it, and refrigerate it for 30 minutes.
  • 3. Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator. It is best to work on a cold surface, such as marble. Dust your surface and your rolling pin with a little bit of superfine brown rice flour. Roll the dough to a rectangle that is approximately 7 by 10 inches and 1/4 inch thick. Again, it doesn't have to be perfect. Work quickly so the dough doesn't become too soft. If it cracks, pinch it back together.
  • 4. Transfer the rolled dough to a baking sheet lined with parchment paper. Trim the edges with a pie cutter if desired. Chill the dough for 20 minutes or until firm.
  • 5. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let the crust cool while preparing the topping (leave the oven on). I recommend arranging the topping while the crust is slightly warm, as the warmth brings out all the flavors.
  • Prepare the topping
  • 1. Reduce the oven temperature to 350°F (180°C). Place the hazelnuts on a baking sheet and toast them for 5 to 7 minutes or until golden and the skin begins to loosen. Transfer them to a kitchen towel and rub them together to remove their skins. Let them cool. Coarsely chop them.
  • 2. Place the goat cheese in a bowl and quickly stir it to loosen it. Spread over the warm tart.
  • 3. Arrange the figs, ham, watercress, red onion, and toasted hazelnuts over the goat cheese. Drizzle the olive oil and balsamic vinegar over the top. Cut into squares and serve immediately.

HAM, MANCHEGO, AND FIG TARTINES



Ham, Manchego, and Fig Tartines image

Ham, Manchego, and Fig Tartines

Provided by Gina Marie Miraglia Eriquez

Categories     Sandwich     Cheese     No-Cook     Cocktail Party     Quick & Easy     Fig     Ham     Gourmet     Cheese Week

Yield Makes 8 (snack) servings

Number Of Ingredients 6

1/2 stick unsalted butter, softened
2 tablespoons fig preserves or jam
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
6 ounces thinly sliced serrano ham or prosciutto
1/4 pound Manchego, thinly sliced with a vegetable peeler
Extra-virgin olive oil for drizzling

Steps:

  • Stir together butter and fig preserves. Spread mixture on baguette, then make open-face sandwiches with ham and cheese. Drizzle with oil and season with pepper.

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