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Sunday, April 3, 2016

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 Gruy re 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.

Featured in: Grilled Cheese? Try A Tartine Recipe Instead. 
Time 20 minutes
Yield 4 servings

Ingredients

2 teaspoons extra-virgin olive oil
6 ounces spinach or chard, washed [168 g]
Salt and pepper
3 ounces thick-cut bacon, cut crosswise into 1/4-inch lardons [84]
4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)
Dijon mustard
4 ounces Raclette or Gruy re cheese [112 g]



Preparation

1. 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.

2. Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.

3. 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.

4. Top each toast with slices of Raclette or Gruy re (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.

http://cooking.nytimes.com/recipes/1016851-spinach-and-bacon-tartine


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