Recipe Book

1211
Ham, Brie, and Fig Tartine
Tartine is just a fancy way of saying open-faced sandwich, but the
delicious mix of ingredients here deserves the elevated title. Feel
free to play around with the idea, substituting, say, peach preserves
for the jam or featuring blue cheese instead of brie.
1. Brush one side of the bread with the oil.
2. Place the bread on the at wire rack, oil side up, and slide the
rack into the top rack position.
3. Set the Air Fryer + Oven to Toast on Shade 4.
4. When the bread is toasted, top each slice with the g jam, brie,
and then the ham.
5. Line the broil/bake pan with foil. Transfer the tartines to the pan
and slide it in the top rack position. Set to Toast on Shade 4 and
toast until the cheese is melted.
6. Meanwhile, in a small bowl, mix the 1 tsp of olive oil with the
vinegar, salt, and pepper. Top the tartines with the arugula,
drizzle with the vinaigrette, and serve.
• 4 slices (about ½ inch thick)
sourdough bread
• 1 tsp extra-virgin olive oil,
plus more for brushing on
the bread
• 4 to 6 Tbsp g jam
• 4 oz brie, thinly sliced
(rind left on)
• 8 thin slices ham (about ¼ lb)
• 1 tsp balsamic vinegar
• ¼ tsp kosher salt
• ⅛ tsp ground black pepper
• 1 loosely packed cup arugula
INGREDIENTS
SERVINGS
4
TOTAL TIME
30 min
ACTIVE TIME
15 min