A new recipe from The Coffee Window, a selection of recipes reflecting odd eating times, not dictated by limited categories such as “breakfast”.
Recipe: Bacon and Onion Tartine
Serves: 4 people
Drink with: Corsica filter coffee
3 oz bacon, sliced
1 medium white onion, peeled, quartered and thinly sliced
pinch dried thyme
pinch sea salt
To taste: fresh ground black pepper
4 oz cream cheese, at room temperature
4 oz goat cheese, at room temperature
1. Render the bacon in a heavy bottomed skillet over medium heat, while occasionally stirring, until golden brown and crispy, approximately 4 minutes.
2. Stir in the onions, dried thyme, salt, and pepper and continue to cook just until the onions have become tender and are lightly caramelized, should take no more than 3 minutes. Remove from the heat and let cool to room temperature.
4. Split the baguette lengthwise and then lightly toast under the broiler.
5. Spread the mix liberally over each half of the bread and then cut into sections about 6 inches in length. Place the pieces on a cookie sheet and then back under the broiler for 2-3 minutes or until the top has browned nicely.
The mix can also be stored covered in the refrigerator and used at will.
* It’s kind of like a French rarebit