Taleggio Tartines with Grape, Watercress, and Red Onion Salad
30 minutes or fewer
Taleggio is a rich cheese that melts easily. In Italy, it's often paired with salads
of spicy greens or served with fresh grapes, which is why we put the combinations together in these open-faced sandwiches.
- 2¼ tsp. sherry vinegar
- ¼ tsp. whole-grain mustard
- ¼ tsp. agave syrup
- 1Tbs. olive oil
- ¼ cup thinly sliced red onion
- 3 oz. Taleggio cheese
- 4 ½-inch-thick slices walnut bread, lightly toasted
- 4 cups watercress or arugula
- 1 cup red seedless grapes, halved
1. To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
2. To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
3. Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat. Top each bread slice with 1¼ cups salad, and serve.
September 2009 p.57