Camembert & prosciutto tartines from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 51) by Ina Garten

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Notes about this recipe

  • adellel on January 03, 2026

    I like the suggestion of toasting the bread first. Also, it’s salty on its own and doesn’t need any additional salt. Brie would also work well.

  • kayanelson on May 04, 2023

    I used Brie. Very delicious.

  • anya_sf on April 13, 2017

    I made 1 tartine using a mild brie. Broiled it in the toaster oven, which took a bit longer. It could use more thyme and didn't need salt sprinkled on top. Simple and tasty. Good as an appetizer, lunch, or accompaniment to soup or salad.

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