Party season is upon us. Although I love a good spinach dip as much as the next person, sometimes my table needs to be a little lighter. Enter goat cheese to save the day, which as the base for this version of a tartine, will give you a major cheese fix without the guilt, and with the saltiness of prosciutto, it will be a satisfying companion to your beverage of choice.
from Chef Teryi Youngblood of Passerelle Bistro, Greenville, SC
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