Bresaola, Gorgonzola and Pear Tartine
Bold yet delicate, this open-faced sandwich borrows its rustic ingredients from a popular and classic flavor pairing found in trattorie around Italy. We’d like to be there right now, actually, sitting outside, enjoying the views with a crisp glass of white… So good, this bresaola gorgonzola and pear tartine should be an American classic, too.
For The Vinaigrette:
Whisk the mustard and vinegar together in a medium bowl. Drizzle the oil in slowly while whisking. Season with salt and pepper.
For The Tartine:
Spread a quarter of the gorgonzola on each slice of ciabatta. Fold 3 pieces of bresaola into quarters and place on the gorgonzola. Toss the arugula and pear slices with the vinaigrette. Shingle 3 of the pear slices on top and place a quarter of the arugula on top of the pears. Sprinkle walnuts on top. Repeat for the remaining three tartines.