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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.

BECHAMEL

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

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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.

SANDWICHES

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

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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

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