HAM-AND-CHEESE TARTINES
These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up to the toppings. This recipe works equally well with other cheeses: Try a mild fontina or Comte in place of the Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse half the Gruyere cheese and all the cream cheese until smooth, about 30 seconds. Transfer mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.
- Place bread on a baking sheet, and toast in center of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
- Spread reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with remaining Gruyere. Place 2 slices of ham on each toast. Arrange radishes on top, and serve.
HAM, MANCHEGO, AND FIG TARTINES
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
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.
HAM AND CHEESE CROISSANTS
The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it's more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories pastries, project
Time 4h
Yield 10 croissants
Number Of Ingredients 6
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
- Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
HAM AND CHEESE PAN SOUFFLE
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
- Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
- Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
- Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.
Nutrition Facts : Calories 641, Fat 44 grams, SaturatedFat 19 grams, Cholesterol 373 milligrams, Sodium 1215 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 32 grams
HAM & CHEESE
Try sticky-glazed gammon with rich cauliflower cheese for a whole new take on ham and cheese. It's an indulgent Sunday lunch served with golden roast potatoes to mop up the sauce
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h5m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the gammon, skin-side up, in a deep roasting tin, then pour over 1 litre water. Scatter over the peppercorns, onion, carrots and bay leaves, then cover tightly with foil and roast for 2 hrs.
- While the ham is in the oven, cook the cauliflower in a large pan of boiling salted water for 3-4 mins until just cooked, then drain well. Leave to steam-dry in the colander.
- Remove the ham from the oven, take off the foil and set aside on a large dish or board until cool enough to handle. Strain the liquid into a jug and set aside. Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern, if you like.
- To make the cheese sauce for the cauliflower, melt the butter in a shallow saucepan and stir in the flour to make a sandy paste. Slowly pour in 500ml of the reserved ham stock to make a silky sauce, then add the cream. Season with a grating of nutmeg and a grinding pepper, then taste to see if it needs more salt. Bring to a simmer and stir gently for 5 mins, then take off the heat and stir through all the cauliflower and most of the cheese. Will keep chilled for up to 24 hours.
- Heat the oven to 220C/200C fan/gas 7. Spoon the cauliflower cheese into a large roasting tin and bake for 20 mins until the sauce is bubbling and the cauliflower is tender.
- Heat the grill to medium, and nestle the ham, fat-side up, in the middle of the cauliflower cheese. To glaze, brush the ham fat with the mustard, then scatter over the sugar (don't worry if some goes on the cauliflower). Scatter over the remaining cheese (avoid getting any on the ham) and grill for 10-15 mins until the ham is glossy and browned and the cauliflower cheese is bubbling and golden. Leave to rest for 5 mins before serving.
Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 3.2 milligram of sodium
HAM & CHEESE TARTINES
Dare I say that I got this off of a Martha Stewart show a couple of years back. I think it's pretty simple to make and often when it's hot outside, I'll prepare this as it is so refreshing and simple.
Provided by Crabzilla
Categories Lunch/Snacks
Time 42m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In a food processor, pulse half the Gruyere cheese and all of the cream cheese until smooth, about 30 seconds.
- Transfer mixture to a small mixing bowl.
- Fold in thyme leaves, and season with salt and pepper to your taste preferences.
- Set aside.
- Place bread on a baking sheet, and toast in the center of the oven, flipping halfway through, until golden brown on both sides, (watch closely to avoid burning).
- Spread reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with remaining Gruyere.
- Place 2 slices of ham on each toast and garnish with sliced radishes.
Nutrition Facts : Calories 515.6, Fat 30.7, SaturatedFat 17.1, Cholesterol 100.9, Sodium 640.9, Carbohydrate 34.5, Fiber 2, Sugar 0.4, Protein 24.9
CHRISTY'S AWESOME HOT HAM AND CHEESE
I love making this easy grilled ham and cheese sandwich on a cool night with a cup of tomato soup.
Provided by SeattleFarmersMarketGirl
Categories Main Dish Recipes Pork Ham
Time 11m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat a skillet over medium-high heat.
- Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.
Nutrition Facts : Calories 516 calories, Carbohydrate 26.9 g, Cholesterol 86.6 mg, Fat 33.5 g, Fiber 4.5 g, Protein 26.4 g, SaturatedFat 17.5 g, Sodium 747.2 mg, Sugar 4.5 g
TARTINES WITH BLUE CHEESE, FIG & HAM
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
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
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