Spinach and Pancetta Tartines

spinach-pancetta-tartines
Photo by Sarah Karnasiewicz
Spinach and Pancetta Tartines 3.6 8 5 1
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  • Makes 4 servings
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 15 g (8 g saturated fat)
    • Cholesterol 40 mg
    • Sodium 860 mg
    • Protein 20 g
    • Carbohydrate 40 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 378 mg

Heat the broiler.

Cook pancetta in a medium skillet over medium-high heat until crisp, about 2 minutes. Add spinach and cook, stirring occasionally, until just wilted, 1 to 2 minutes.

Spread ½ teaspoon mustard on each slice of toast. Top each with the pancetta and spinach mixture. Scatter the shredded cheese on top.

Ingredients

  1. Check 4 ounces pancetta, cubed
  2. Check 1 9-ounce package spinach
  3. Check 4 slices sourdough bread, toasted
  4. Check 2 teapoons Dijon mustard
  5. Check 4 ounces Comte, Emmenthaler, or Gruyere cheese, shredded

Directions

  1. Heat the broiler.
  2. Cook pancetta in a medium skillet over medium-high heat until crisp, about 2 minutes. Add spinach and cook, stirring occasionally, until just wilted, 1 to 2 minutes.
  3. Spread ½ teaspoon mustard on each slice of toast. Top each with the pancetta and spinach mixture. Scatter the shredded cheese on top.
  4. Transfer the toasts to a baking sheet and broil until the cheese has melted, about 2 minutes. Serve warm.