Spinach and Bacon Tartine

1. 1

   Put oil in a skillet over medium-high heat.

2. 2

   Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted.

3. 3

   Drain, cool and squeeze out excess water.

4. 4

   Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped.

5. 5

   Remove and drain on paper towel.

6. 6

   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).

7. 7

   Brush lightly with mustard.

8. 8

   Divide greens among the four toasts and spread out to cover.

9. 9

   Tuck the bacon here and there.

10. 10

    Top each toast with slices of Raclette or Gruyere (about 1 ounce total on each toast).

11. 11

    Broil for 2 to 3 minutes, not too close to the heat, until nicely browned.

12. 12

    Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.