Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

A tartine is an open-faced sandwich. This recipe demands a hearty bread (one topped with seeds and intact grains adds a nutrition bonus); it's the best match for the herbed cheese topping.

Ivy Manning
Recipe by Cooking Light September 2009

Gallery

Photo: Randy Mayor

Recipe Summary

Yield:
2 servings (serving size: 2 tartines)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and cut into strips.

  • Heat oil in a large nonstick skillet over medium-high heat. Add chard, salt, crushed red pepper, 1/8 teaspoon black pepper, and garlic to pan; sauté 1 1/2 minutes or until chard wilts, stirring frequently.

  • Arrange bread in a single layer on a baking sheet; broil 3 minutes on each side. Combine chives, thyme, cheese, and remaining 1/8 teaspoon pepper in a small bowl; spread 2 teaspoons cheese mixture over one side of each bread slice. Arrange roasted pepper slices evenly over cheese; top with chard mixture.

Nutrition Facts

323 calories; fat 14.4g; saturated fat 5.1g; mono fat 6.3g; poly fat 1g; protein 12.3g; carbohydrates 43.4g; fiber 15.2g; cholesterol 13mg; iron 4.2mg; sodium 718mg; calcium 330mg.
Advertisement
Advertisement