Smoked Turkey Tartine with Stone Fruit Salsa
- Makes: 4 servings
- Hands On 20 mins
- Total Time 27 mins
"Tartine" is just fancy for "open-face sandwich." And this one's a delight, with a smear of lemon-pepper goat cheese, thinly sliced turkey and a confettilike tumble of peaches, plums and basil. Pair them with a lettuce salad for a light lunch. Or, to serve as an appetizer, slice them crosswise into strips.
thick slices sourdough or other firm artisanal bread (roughly 3x5 inches)
soft goat cheese (chevre), softened
cracked black pepper
pitted and chopped peach, nectarine, apricot and/or plum
snipped fresh basil
thinly sliced smoked turkey
- Preheat oven to 450 degrees . Place bread slices on a baking sheet. Bake for 7 minutes or until lightly toasted, turning once; set aside.
- For cheese: In a small bowl, stir together goat cheese, lemon zest and pepper.
- For salsa: In a second bowl, stir together fruit, lemon juice, olive oil, honey and salt until well combined. Stir in basil.
- Spread cheese mixture on toast and top with turkey. Spoon salsa over turkey and top with additional basil, if desired. Serve immediately.
- Slice tartines crosswise into strips and serve as an appetizer or hors d'oeuvre.
(Smoked Turkey Tartine with Stone Fruit Salsa)Servings Per Recipe 4, fiber (g) 2, sodium (mg) 1054, sugar (g) 11, Potassium (mg) 427, Folate (µg) 75, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 19, vit. C (mg) 6, chol. (mg) 64, Thiamin (mg) 0, pro. (g) 30, calcium (mg) 165, cal. (kcal) 434, vit. A (IU) 917, iron (mg) 4, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, sat. fat (g) 10, Riboflavin (mg) 1, carb. (g) 38, Niacin (mg) 4