Blue Cheese Tartine

This blue cheese tartine may sound fancy, but is really just an unbelievably good combination of blue cheese, honey, and bacon on toasted sourdough bread.

A piece of blue cheese tartine with two slices of crispy bacon on a grey plate.

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

  • Quick Glance
  • (3)
  • 10 M
  • 15 M
  • Serves 4
5/5 - 3 reviews
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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.

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.

Print RecipeBuy the Harvest to Heat cookbook

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Recipe Testers' Reviews

There’s a restaurant here in San Diego (Starlite) that offers a rotation of “tasty things on toasted country bread,” from pork belly to fresh mozzarella. This is like one of those “tasty things.” TIPS: The honey actually balances out the blue cheese and bacon, so don’t skip it. Also, definitely spring for a good cheese—not one of the pre-crumbled kinds. And, while I like a good hunk of bacon, chopping or crumbling it over the cheese makes it easier to eat. It’ll serve 4 people, but you’re going to wish you had another piece.

Pick your favourite blue cheese, and you’re on your way to a winner with this simple yet satisfying starter. The salty and sweet combination is a winner every time for me—though I’ll admit I reduced the amount of honey by half, to suit my own taste.

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  1. Just a quick note to share the pleasures of this tartine minus the bacon, and some thoughts on substitutions! My goal was to bring in some umami and smoked flavors seemed the easiest way to go. The very easiest was to use a smoked blue cheese. Or smoked honey. Or use smoked black pepper. Or add olives, also with umami potential. Or use an olive sourdough loaf. Missing the crunch? Add some finely chopped nuts, such as walnuts, perhaps after toasting and tossing with a smoked salt. I’ll also add that the Tartine is mighty fine minus the bacon and without any additions whatsoever. To be honest, I can’t stop eating this tasty combo, in myriad variations, and it’s been this way since I first discovered the recipe maybe six months ago!

      1. Yes! Thanks for asking! Try this!! Smoked blue + an autumn honey from a beekeeper I frequent! It’s dark and murky and comes as close to molasses as any honey I’ve ever had.

  2. Cut into bite sized pieces and topped with crumbled bacon, this makes a wonderful appetizer for a party.

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