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Ham, Gruyère and Asparagus Tartines

4 Servings

25 minutes

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In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner. We use average pencil-sized asparagus and cut the spears in half lengthwise so they cook quickly; if you can find super-slender asparagus, simply leave the spears whole. Serve with a vinaigrette-dressed salad to complete the meal.

4

Servings

Tip

Don’t forget to rub the oil-brushed bread with the cut side of the garlic clove. This adds an allium flavor and aroma without the sting of raw garlic.

25 minutes

Ingredients

  • 1

    10- to 12-ounce baguette

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

Directions

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Reviews
Donna Y.
February 15, 2023
Excellent, great serving with guests as appetizer! Definitely would make again.
ham, gruyere and asparagus tartines
Mary K.
May 29, 2022
More than a sandwich
Delicious
Barbara G.

I made this for my 92 yo mom who lives in assisted living. She said “damn this is good.”