SPINACH AND BACON TARTINE
In Paris's small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine - bubbling with fragrant cheese - is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can't get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
- Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
- Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
- Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.
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John Bishop
[email protected]I've tried this recipe several times and it's always a hit with my family. It's a great way to get my kids to eat their vegetables.
Derrick Mukisa
[email protected]This recipe was a bit too complicated for me. I ended up burning the tartine.
Uzoamaka Okafor
[email protected]I'm not sure what went wrong, but my tartine didn't turn out very well. The crust was soggy and the filling was bland.
Amber Willis
[email protected]This was a great recipe. The tartine was easy to make and turned out delicious.
Farah Ben atallah
[email protected]I've made this tartine several times now and it's always a hit. It's a great way to use up leftover spinach and bacon.
Aaron Tottman
[email protected]This was a delicious and easy-to-make breakfast. I loved the combination of flavors and textures.
Victoria Bryant
[email protected]I made this tartine for dinner and it was a great way to use up some leftover spinach and bacon. It was quick and easy to make, and it was very tasty.
Amebgeto Dayibo Etsevi
[email protected]I'm not a big fan of spinach, but I really enjoyed this tartine. The bacon and cheese helped to balance out the flavor of the spinach.
Nadia Williams
[email protected]This was my first time making a tartine and it turned out great! The instructions were easy to follow and the tartine was delicious.
Bari Khan
[email protected]I made this tartine for a brunch party and it was a hit! Everyone loved the combination of flavors and textures. The tartine was also very easy to make, which is always a bonus.
Crystal Hyler
[email protected]This spinach and bacon tartine was a delicious and easy-to-make breakfast or brunch dish. The combination of flavors and textures was perfect, with the crispy bacon, creamy spinach, and flaky crust complementing each other wonderfully. I followed the