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Mushroom, Grape and Blue Cheese Tartines
Like our ham, gruyère and asparagus tartines, these tartines make a quick, light meal. The flavors here are savory, sweet, salty and subtly bitter. And with crispness from the bread, juiciness from the grapes and creaminess of the cheese, the contrasting textures are equally compelling. Any type of creamy blue cheese is good on these tartines, including Roquefort, bleu d’Auvergne and Gorgonzola.
4
Servings
Tip
Don’t slice the endive in advance because the cut surfaces will oxidize and discolor. Wait until the tartines are under the broiler before slicing, and toss with the vinegar right away, as the acid slightly slows discoloration.
25 minutes
Ingredients
-
10-12
ounce baguette, halved crosswise and split in half lengthwise
-
4
tablespoons extra-virgin olive oil, divided
Directions
-
01Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces. Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes.
Is there another cheese you would suggest for the non blue cheese lovers in my family?