Project Description

Bresaola, Gorgonzola and Pear Tartine

Bresaola Gorgonzola And Pear Tartine
4 Servings
Bresaola Gorgonzola And Pear Tartine
Difficulty Level
Bresaola Gorgonzola And Pear Tartine
Active Prep
10 min
Recipe Icons 16
Total Time
10 minutes

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.


For Vinaigrette:

  • 1/2 teaspoon of Dijon mustard
  • 4 teaspoons red wine vinegar
  • 6 teaspoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For Tartine:

  • 4 1/2 inch slices ciabatta, cut in half lengthwise
  • 1 1/2 ounces gorgonzola dolce, softened (about 1/3 cup)
  • 1/4 cup toasted chopped walnuts
  • 1 1/2 cups baby arugula (about 1 ounce)
  • Half of 1 d’Anjou pear, cored, cut into 12 slices
  • 12 slices of bresaola


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