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30min
2 servings
0
This open-faced tartine features golden, crusty bread piled with sautéed garlicky spinach, crispy bacon, and a swipe of tangy cream cheese. It’s toasty, savory, and satisfying, perfect for brunch, a light lunch, or a fancy-feeling snack.
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Read instructions and get ready to cook
Place 4 bacon slices in a cold skillet. Turn heat to medium and cook until crispy, about 6–8 minutes, flipping halfway. Transfer to a paper towel–lined plate to drain. Let cool, then chop into small pieces.
While the bacon cooks, toast 2 thick slices of rustic bread in a toaster or oven until golden and crispy (about 5 minutes at 400°F).
Rinse and drain 4 packed cups of fresh spinach. Peel and finely chop 2 garlic cloves.
In the same pan (remove bacon grease if needed, leave 1 teaspoon), add 1 tbsp olive oil over medium heat. Add chopped garlic and sauté for 30 seconds. Add spinach and cook for 2–3 minutes until wilted. Squeeze in juice from ½ lemon, and season with ½ tsp salt and ¼ tsp pepper. Stir well and remove from heat.
Spread 2 tbsp of cream cheese on each toast slice. Top with sautéed spinach and chopped bacon.
Serve immediately while warm and crispy. Optionally, garnish with extra pepper or a lemon wedge.
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