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Spinach and Pancetta Tartines
Nb persons: 4
Yield:
Preparation time:
Total time:
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Rating: Good Hands-On Time 15 minutes Total Time 15 minutes Ingredients | |
4 ounces | pancetta, cubed |
1 9-ounce package | spinach |
4 slices | sourdough bread, toasted |
2 teapoons Dijon mustard | |
4 ounces | Comte, shredded |
Emmenthaler, shredded, alternative | |
Gruyere cheese, alternative |
Directions
Heat the broiler.
Cook pancetta in a medium skillet over medium-high heat until crisp, about 2 minutes. Add spinach and cook, stirring occasionally, until just wilted, 1 to 2 minutes.
Spread ½ teaspoon mustard on each slice of toast. Top each with the pancetta and spinach mixture. Scatter the shredded cheese on top.
Transfer the toasts to a baking sheet and broil until the cheese has melted, about 2 minutes. Serve warm.
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