Food & dining
    Next Score View the next score

    Recipe for apple-bacon tartines

    Karoline Boehm Goodnick for The Boston Globe

    Serves 6

    Tartine, classically speaking, is a baguette served with butter and jam. That simple dish has evolved. Today’s tartines are open-faced sandwiches topped with something fanciful. Here, we layer the bread with tart apples, bacon, and cheese. Start with thick country toast and smear a generous dollop of bechamel sauce on it. The results are sinfully delicious. You’ll be glad that apple season and bathing-suit season don’t coincide.


    2tablespoons butter
    2tablespoons flour
    cup whole milk
    ½cup grated Gruyere
    Pinch grated nutmeg
    Salt and pepper, to taste

    1. In a skillet, bring several inches of hot water to a boil.


    2. In a small saucepan over medium-low heat, melt the butter. Whisk in flour. Cook, stirring often, for 3 minutes. Slowly whisk in milk. Bring the mixture to a boil. Lower the heat and stir in the Gruyere, nutmeg, salt, and pepper. Set the saucepan in the skillet to keep warm.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here


    12slices bacon
    6slices thick country bread, toasted
    2tart apples, thinly sliced
    8slices Gruyere, cut in half

    1. Have on hand a rimmed baking sheet.

    2. In a skillet over medium-low heat, render the bacon until it is slightly crispy. Transfer to a plate lined with a paper towels. When cool, tear bacon slices in half.

    3. Turn on the broiler. Place bread on the baking sheet. Spread some sauce on each slice, reserving 2 to 3 tablespoons. Layer apples on each sandwich, top with bacon, and place 2 pieces of cheese on top. Drizzle with the remaining sauce.


    4. Place the baking sheet about 10 inches from the broiling element. Broil for 5 to 7 minutes or until the cheese and sauce are golden and bubbly. Watch carefully so they do not burn.

    Karoline Boehm Goodnick