Wesson Recipes

Prosciutto and Chevre Tartine with Balsamic Glaze

40oz Wesson Vegetable Oil Bottle

Makes 4 servings

Searching for an indulgent appetizer, but short on time? These Prosciutto and Chevre Tartines have an elevated appearance and taste, yet require very little effort to whip up. Thick slices of sourdough are toasted until golden, and topped with creamy chevre, salty prosciutto, and a peppery arugula salad. Drizzle delicately with an intensely flavored, yet sweet balsamic glaze for the perfect crunchy bite. Serves 4 as an appetizer, or split between two for a meal.

  • Gluten
  • Dairy
  • Mustard
  • Ingredients

    Lemon Vinaigrette
    Fresh lemon juice 2 tbsp.
    Dijon mustard 1 tsp.
    Garlic, minced 1 clove.
    Kosher salt 1 pinch.
    Wesson Vegetable Oil 3 tbsp.
    Balsamic Glaze
    Balsamic vinegar 1/4 cup.
    Brown sugar 2 tbsp.
    Sliced sourdough bread 4 slices, 1" thick.
    Wesson Vegetable Oil 2 tbsp.
    Chevre cheese 1 cup.
    Prosciutto 8 slices.
    Wild Arugula 1 cup.


    Lemon Vinaigrette

    In a small bowl, whisk together lemon juice, Dijon, garlic and salt to combine. Whisk in Wesson Vegetable Oil in a thin steady stream until combined. Set aside

    Balsamic Glaze

    In a small pot, combine balsamic vinegar and sugar. Cook on low heat for 10 minutes stirring a few times until sugar is completely dissolved and mixture is glossy. Remove from heat and cool completely.


    Pre-heat oven to 350°F.

    Brush both sides of bread slices with oil; place on baking sheet. Bake for 5 to 8 minutes per side or until golden.

    Assembly Method
    Spread chevre equally on the toasted bread. Top each slice with two slices of prosciutto. In a small bowl, toss arugula with vinaigrette and divide between the 4 tartines. Drizzle with balsamic glaze and serve.