3 prosciutto tartine Recipes

warm water (100o to 110o), sugar, dry yeast, all-purpose flour (about 1 1/4 cups), olive oil, divided, kosher salt, divided, black pepper, coarsely chopped walnuts, very thinly sliced red onion, chopped fresh thyme, arugula, fresh lemon juice, sliced imported prosciutto, fresh parmigiano-reggiano cheese, shaved

asparagus spears, extra-virgin olive oil, shallots, thinly sliced, salt and freshly ground pepper, tomatoes , sliced lengthwise 1/4 inch thick, thick slices of peasant or pullman sandwich bread, tapenade, thick slices each of italian fontina , fresh mozzarella and gruyere cheese, very thin slices of prosciutto, aged balsamic vinegar, for drizzling