Thin cucumber slices bring a cool crunch to this simple sourdough tartine. Lemon-parsley butter adds richness and citrus, while delicate folds of prosciutto provide a savory finish.
The supplied recipe refers to lemony parsley butter on another page. The butter mixture below is our simple alternative, so no separate recipe is needed. Timing assumes softened butter.
THE RECIPE
Prosciutto and Cucumber Tartine
Prep7 min
Cook3 min
Total10 min
Serves1
Ingredients
Instructions
- Mix the softened butter with the parsley and lemon zest in a small bowl. This quick lemon-parsley butter is a standalone variation for this recipe.
- Toast the sourdough until crisp, then let it cool briefly so the butter does not melt immediately.
- Pat the cucumber slices dry. Spread the herb butter over the toast and arrange the cucumber in overlapping layers.
- Drape the prosciutto loosely over the cucumber. Finish with a squeeze of lemon and black pepper, then serve right away.
Tips
- Slice the cucumber thinly for easy bites.
- Pat the cucumber dry to help keep the toast crisp.
- Use softened, rather than melted, butter.
- Prosciutto is salty, so taste before adding any extra salt.
- Assemble just before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.