Ina Garten Camembert and Prosciutto Tartines

Ina Garten camembert and prosciutto tartines take 20 minutes and just six ingredients to make a warm, crispy open-faced sandwich with melted cheese. Save this easy make-ahead appetizer for dinner parties, holiday gatherings or lazy brunches, because it's a simple recipe that broils in minutes.

Cover the bread and cheese completely with prosciutto before it goes under the broiler, because the meat crisps up and seals in the melting Camembert. Leave gaps and the bread edges burn while the cheese runs onto the pan.

Ina Garten borrowed the idea from her favorite Paris bakery, Poilâne, where open-faced tartines come on its famous sourdough. She swapped their Saint-Marcellin and jambon de bayonne for Camembert and prosciutto, so you can find everything at a regular grocery store.

Source: Cooking for Jeffrey (2016)

Ina Garten Camembert and Prosciutto Tartines

0.0 from 0 votes

Course: AppetizerCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

3

minutes

Calories

390

kcal

Creamy Camembert melts under a blanket of salty prosciutto on toasted country bread. The broiler crisps the ham and browns the edges while the cheese stays soft, so every bite gets crunch and gooey richness.

Ingredients

• 6 to 12 (1/2-inch-thick) slices from a round rustic country bread, depending on the size of the loaf
  

• 2 (8-ounce) Camembert cheeses
  

• 12 to 15 thin slices Italian prosciutto
  

• 1/4 teaspoon dried thyme
  

• Kosher salt and freshly ground black pepper
  

• Minced fresh chives, for serving
  

Directions

• Heat the broiler: Preheat the broiler and set an oven rack 5 to 6 inches below the heat. That distance browns the tops without scorching the bread.
• Arrange the bread: Lay 6 to 12 half-inch-thick slices of round rustic country bread in one layer on a sheet pan. Use 12 if your loaf is small, so each slice stays a manageable size.
• Slice the Camembert: Cut both 8-ounce Camemberts crosswise 1/3 inch thick, which gives you about 12 slices from each. Then place them on the bread in a single layer, trimming to fit and covering most but not all of each slice.
• Add the prosciutto: Cover the bread and cheese completely with 12 to 15 thin slices of Italian prosciutto. Sprinkle with 1/4 teaspoon dried thyme, then season with kosher salt and freshly ground black pepper.
• Broil the tartines: Once the broiler is hot, slide the pan onto the rack and broil for 2 to 3 minutes with the oven door slightly ajar. Turn the pan once so everything browns evenly, and watch closely until the prosciutto is browned and crispy.
• Slice and serve: Cut each tartine crosswise into 1 1/2-inch slices. Then sprinkle with minced fresh chives and serve warm.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make camembert and prosciutto tartines ahead of time?

Yes, you can assemble them on the sheet pan up to an hour before guests arrive. Then broil them just before serving, so the prosciutto crisps and the cheese melts while it's still fresh.

What bread works best for tartines?

A round rustic country bread or sourdough is ideal because it has a sturdy crumb that holds up under melted cheese. Ina Garten's inspiration was Poilâne's sourdough in Paris, and you can order that bread online if you want the real thing.

Can I use a different cheese instead of Camembert?

Brie works almost the same way, since it's also a soft, creamy cheese that melts easily. Saint-Marcellin is what the Paris original used, but it's harder to find in most stores.

Do I need to leave the oven door open while broiling?

Yes, leaving the door slightly ajar lets you watch the tartines and keeps the broiler running at full heat. Prosciutto goes from crispy to burnt fast, so stay close for those 2 to 3 minutes.

What's the most common mistake with these tartines?

Walking away from the broiler is the big one, because the thin prosciutto burns quickly once it browns. Leaving gaps in the prosciutto is the other, since uncovered cheese can run off the bread.