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AIRBORNE GOURMET
Recipes by Chef Alan Dover
Mushroom and Caramelized Onion Spinach Tartine
- 12 each Baguette slices, cut in circles and toasted
- 10 - 12 oz Cream Cheese, softened
- 10 oz Caramelized Onions
- 8 - 10 oz Button Mushrooms, sliced and sauteed
- 10 - 12 oz Spinach, cooked, drained, squeezed of excess
- Pimentos, for garnish, as needed
- Kosher Salt to taste
Prepare all ingredients as directed. Preheat oven to 350 degrees F. On each baguette slice, spread about 1 oz of the softened cream, 1 oz of caramelized onions, 1 oz of the button mushrooms, and 1 oz of the spinach. Place on a sheet tray and place in oven until cheese is brown at the edges, and the tartine is warmed through. Garnish with pimentos, and serve immediately. Yield: about 12 tartines.
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