Mushroom, Grape and Blue Cheese Tartines
- Makes4 servings
- Cook Time25 minutes
- 2
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.
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.
Step 1
Heat 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.
Step 2
Place the bread cut side up on a rimmed baking sheet. Brush with 3 tablespoons of the oil, then rub with the cut sides of the garlic clove; discard the garlic.
Step 3
In a medium bowl, toss together the mushrooms, grapes, the 1 tablespoon vinegar, the remaining 1 tablespoon oil, ¼ teaspoon salt and ½ teaspoon pepper.
Divide the mixture evenly among the baguettes; reserve the bowl. Broil until the edges of the bread are toasted, the grapes begin to burst and the mushrooms begin to brown, about 4 minutes.
Step 4
Meanwhile, trim the endive and thinly slice it on the diagonal. In the reserved bowl, toss the endive with the remaining 2 teaspoons vinegar; set aside.
Step 5
Remove the baking sheet from the oven and sprinkle the tartines with the cheese, dividing it evenly. Continue to broil until the cheese is melted, about 1 minute. Remove from the oven, then top with the endive and serve.
