Open-faced French tartines are the perfect light lunch or served as appetizers. These two-bite treats are topped with creamy Brie, crisp Bartlett pear, savoury bacon and tender Ontario rabbit.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
2 tbsp (30 mL) canola oil
1 Ontario rabbit, loins removed
½ tsp (2 mL) each salt and pepper
12 – 1-inch thick slices of sourdough baguette
½ cup (125 mL) grainy Dijon mustard
½ cup (125 mL) Brie cheese, sliced
1 Bartlett pear, sliced
2 strips cooked thick-cut bacon, crumbled
Preheat the oven to 350°F. Heat oil in a large non-stick skillet over high heat. Season the rabbit loins with salt and pepper. When the oil is hot, sear the rabbit loins on all sides, about 8 minutes. Transfer skillet (if oven safe), or a baking dish, with rabbit loins into the preheated oven for 4-5 minutes for medium, or until desired doneness. Let loins rest for 10 minutes before thinly slicing.
Arrange baguette slices on a baking sheet in a single layer. Spread each piece with mustard and a slice of Brie and bake for 5 minutes, or until Brie is melted. Top each tartine with pear, sliced rabbit loin, bacon and sprinkling of freshly ground black pepper. Serve immediately.
per serving Calories (3 pieces): 396, Fat 13 grams, Cholesterol 90 mg, Sodium 621 mg, Carbohydrates 38 grams, Fibre 1 gram, Sugar 4 grams, Protein 26 grams
One serving contains 55% of the % DV of Vitamin B12
One serving contains 13% of the % DV of Iron