These are fun and easy appetizers to make before a pasta main meal. They also make a nice addition to tapas if you are into that sort of thing. Tapas are a favorite with me because I get to taste all kinds of different food pairings without overdoing it.
The briny flavor of the olives combined with salty prosciutto set over a tart creamy base brings an antipasto flair to these tartines, and if you leave off the chopped tomatoes (like I do), the tomato flavor in the bread will more than make up for it.
Italian Tartines are light enough to offer as a teatime savory snack, too. The pronounced antipasto flavors pair well with oolongs.
- 4 slices tomato basil bread such as Panera
- 2 oz sour cream
- 2 oz goat cheese crumbled
- 2 oz chopped prosciutto coppa works, too!
- 2 tbsp kalamata olives pitted and sliced
- 1 tbsp fresh basil leaves julienned
- fresh ground black pepper
- ½ plum tomato (optional) seeds/pulp removed and chopped
- Whip sour cream and goat cheese together until smooth.
- Toast bread slices. Remove crusts to form clean lines. Cut the bread first in half, then again across the first cut to form 4 squares. To make toast points, cut each square diagonally in half. Each slice will yield 8 toast points.
- Carefully spread goat cheese mixture over toasts. Top with prosciutto, olives, basil and a grind or two of black pepper. If desired, sprinkle a few chopped tomatoes on top.
- Serve immediately.