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604.jpg) Roasted
Tomato, Artichoke and
Prosciutto
Tartine
By Maralyn Hill and Brenda Hill
‘The Tandem Tasters’
The Hill Team is at
Thornton Winery in Temecula,
CA with the International Food, Wine & Travel
Writers Association. The talented, award
winning, Executive Chef Steve Pickell prepared a
delicious Roasted Tomato, Artichoke and
Prosciutto
Tartine while Wine Maker Don Reha
explained his choice pairings. So, we want to
share part of our luncheon with you.
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Ingredients:
6 slices sourdough bread
12 ounces ricotta cheese
12 slices prosciutto
6 ounces roasted artichokes
6 ounces roasted tomatoes
2 Tbsp. minced basil
2 Tbsp. minced Italian parsley
Extra virgin olive oil
Salt and pepper to taste
Directions:
Step 1: Toast or grill sourdough bread and let
cool.
Step 2: Spread 2 ounces ricotta cheese on each
slice of bred.
Step 3: Combine tomatoes, artichokes, basil and
parsley and mix thoroughly.
Step 4: Place mixture on top of ricotta cheese
Step 5: Place two pieces of prosciutto on the
top of each sandwich or "Tartine" and garnish
with extra virgin olive oil.
Serve with your favorite green salad. Serves 6. |
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.booksbyhills.com
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