Tartine is a fancy way of saying "open faced sandwich," but when you already have cornbread, ham, and maple butter cluttering the sentence, throwing "open faced sandwich" on top makes it a bit of a mouthful. All three of these things are delicious, so it didn't seem like too far of a leap that they'd be delicious together. Once you have your cornbread you can basically turn out 20 of these in five minutes, making them perfect for a party snack. Imagine serving them at a bourbon tasting! I think I might need to do that...
||If Paul Kahan, the amazing chef behind the not-meat-shy Chicago hot spots Publican, Avec, and Blackbird gives La Quercia a thumbs up, you know this meat is tops. Try the melt in your mouth prosciutto, or speck for a smokey twist, for this recipe.
$13, La Quercia
4 ounces unsalted butter, softened
1/2 cup sugar
2 tablespoons maple syrup
1 1/2 cup yellow cornmeal
1 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1. Preheat oven to 375°
2. In an mixer with a paddle attachment, cream butter with sugar. Add eggs one at a time, followed by the cornmeal.
3. Sift together the flour, baking powder, and salt. Add one-third of the flour mixture to cornmeal mixture, then 1/2 cup of milk. Mix together on low and continue adding dry, then wet, ingredients. Turn into a greased loaf pan.
4. Bake for 50 minutes or until a skewer comes out dry.
2 half inch slices cornbread
2 tablespoons unsalted butter
1 tablespoon maple syrup
4 slices prosciutto
1. Mix together the butter and maple syrup, and season with a little salt and pepper.
2. Spread mix onto slices of cornbread.
3. If you're serving as an appetizer, cut the slices in half.
4. Layer a slice of prosciutto on top.
Makes 2 tartines.
For more of Claire's delicious recipes visit The Kitchy Kitchen.
Photographs: Courtesy of The Kitchy Kitchen