Make This: Maman's Jambon de Bayonne with Sun-dried Tomato

Treat your friends to the Provençal bistro experience with these simple sundried tomato and jambon de Bayonne tartinettes from Maman

maman-jambon-tartinette

Throwing a dinner party and stressing about what to serve? We’ve got you covered. We snagged recipe from Chef Armand Arnal, of Maman fame, for a quick and easy appetizer straight from the south of France.

Ingredients

  • ½ baguette
  • 10 slices jambon de Bayonne
  • 6 tbsp sun-dried tomatoes
  • 1 garlic clove, peeled
  • Olive oil

Method

Rub the crusty outer part of the bread with the garlic clove. Slice your baguette into 10 half-inch pieces, then drizzle each one with olive oil. Toast the slices in the oven for about two to three minutes, on one side only. Remove from the oven, then top with sun-dried tomatoes and a slice of jambon de Bayonne to create tartinettes.

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