This week's French Friday with Dorie features another "stuff on toast" (to borrow from Trevor) recipe. The stuff is breasola or prosciutto (in my case, the latter), walnuts and oil on buttered grain bread.
I added some mustard to spice things up a little.
This tartine was totally serviceable but just not very exciting. Without the walnuts, it would have been downright boring.
To see what the other Doristas thought of this recipe, visit the LYL section of the website.
Ha! I went the prosciutto route as well ;)
ReplyDeleteI can't even pronounce this dish that well, but it looks fantastic :D
ReplyDeleteCheers
Choc Chip Uru
I found coppa, the pork shoulder equivalent of the Viande des Grisons. The walnuts made the tartine for me.
ReplyDeleteI thought about adding a bit of mustard to mine. It's amazing how the walnuts transformed this, though.
ReplyDeleteI liked the combination. And adding mustard sounds even better!
ReplyDeleteMaybe I should skip this one? I did enjoy my make-up speculoos. They were a good cookie.
ReplyDeleteOh, yes! Mustard is a great addition!
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ReplyDeleteThese were just perfect for the busy holiday season! Sounds like mustard would make a great addition.
"Stuff on Toast" always sounds like a definitely interesting choice to me...and any time you can spice it up with a little mustard just makes it more appealing. It looks very good...I wouldn't say no for sure.
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