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For the Honey Prosciutto Tartines

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4 sourdough country bread slices
9 oz ricotta cheese
4 slices prosciutto
1 avocado
1 pear
Pink radish, a few
Chives, chopped
1 tsp hazelnut oil
1 tsp ground coriander
Wildflower pure honey (1 tsp about for each tartine)
Freshly cracked pepper
Fleur de sel (optional)

Place the bread slices under the broil for a few min, until toasted. Remove.

In a bowl, mix together the ricotta, hazelnut oil, ground coriander and pepper.

Add the chopped chives (about 1 to 2 Tbsp).

Spread this mixture on each slice.

Top with 1 slice of prosciutto, and continue with slices of avocado and pear on some, radish slices on others.

Sprinkle with fleur de sel if you want (but the prosciutto is salty already). Top with the honey and chopped chives. Eat with the Zucchini and Fennel Salad.

Pairs Well With


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