Open-faced Sandwich Recipe a Tartine with Pea Hummus and Cured Ham
Provencal Recipes · Starter Course · Stephanie Villegas · TasteThis delightful tartine with pea hummus and cured ham seamlessly blends the fresh spring flavour of shelled peas and green onions with the rich, savoury notes of ham. Each component of this open-faced sandwich contributes to a harmonious blend of flavours, creating a mouthwatering experience that transcends the ordinary. The crunch of the bread, the burst of freshness from the pea hummus, and the savoury depth of the ham make this open-faced sandwich a hearty starter or a light meal on its own.
Spring Pea and Cured Ham Tartine
This open-faced sandwich is a delicious starter or hearty snack.
Equipment
- 1 mixing bowls, stainless steel medium
- 1 blender or immersion blender
Ingredients
- 1 cup Sweet Peas about 150g
- 1 tbsp Mascarpone
- 1 tsp green onions thinly sliced
- lemon juice from 1/2 lemon
- ½ tsp freshly ground black pepper about 10 turns from the mill
- 1 pinch Salt
- 1 tbsp Olive Oil extra virgin
- 4 slices Rustic Sourdough Bread or other rustic-style bread
- 8 slices Jambon de Bayonne or Prosciutto
- fresh mint leaves for garnish
- Fleur de Sel for garnish
Instructions
- De-shell and blanch sweet peas in a saucepan with salted, boiling water, cooling them in a bowl of ice water when just tender.
- In a blender or bowl with an immersion blender, combine the cooled peas, Mascarpone, green onion, lemon juice, salt, pepper and olive oil. Blend until smooth.
- The mixture should be thick and have a texture resembling hummus.
- Slice and toast country bread until golden brown and drizzle with olive oil and a pinch of fleur de sel.
- Using a soup spoon, serve 3 large spoonfuls onto each slice of bread and, keeping volume, distribute the pea purée onto each slice.
- Top the pea purée with 2 slices of jambon/prosciutto and garnish with fresh mint and fleur de sel.
- Serve immediately.
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