A tartine is just a fancy French name for an open-faced sandwich. This tartine isn’t fancy, but it is irresistible, thanks to the sweetness of honey, the smoky crunch of bacon, and the creamy tang of blue cheese.–Darryl Estrine and Kelly Kochendorfer
LC Anytime Is a Swell Time for a Tartine Note
With all due respect to the creators of this smoky, creamy, unctuous, sweet melding of flavors and textures, we find it suitable not just as a starter but as all manner of meals unto themselves. Call it breakfast. Call it brunch. Call it lunch. Call it supper. Call it what you will. Actually, after you’ve had it once, chances are it will call to you.
Blue Cheese Tartine Recipe
- Quick Glance
- 10 M
- 15 M
- Serves 4
- 4 large slices rustic sourdough bread (nothing too airy or porous, please)
- 2 tablespoons extra-virgin olive oil
- 1/4 pound blue cheese, preferably Jasper Hill Farm’s Bayley Hazen, crumbled
- 8 slices thick-cut bacon, cooked until crisp
- 4 tablespoons wildflower honey
- Freshly ground black pepper
- 1. Brush both sides of the bread lightly with olive oil. [Editor’s Note: It’s imperative that you brush the bread with olive oil, rather than just drizzle or glob the oil on the bread. This ensures an enticingly crisp surface rather than a sad, soggy one.] Place the bread on a baking sheet and broil until golden on one side, about 2 minutes. Sprinkle with the cheese and broil until slightly melted, about 1 minute.
- 2. Arrange the blue cheese tartines on a serving platter. Place 2 warm slices of bacon over each toast and then drizzle with the honey and grind some fresh pepper over the top. Cut each tartine in half, if desired, and serve.
Hungry for more? Chow down on these:
- Sourdough Tartine with Blue Cheese and Roasted Honey Figs from RTE Food
- Prosciutto Sandwiches from Guilty Kitchen
- Grilled New York State Cheddar Cheese Sandwich from Leite's Culinaria
- Asparagus and Prosciutto Tea Sandwiches from Leite's Culinaria
Blue Cheese Tartine Recipe © 2010 Darryl Estrine | Kelly Kochendorfer. Photo © 2010 Ellen Silverman. All rights reserved.
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