Mushroom Gruyère Tartine

Instructions

1. Prepare the bread
   Preheat your oven to 400°F (200°C). Brush both sides of each bread slice with olive oil and place on a baking sheet. Toast in the oven for 5 minutes, flip the slices, and toast for another 3 minutes until lightly golden.
2. Sauté the mushrooms
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shallots and cook for 2 minutes until translucent. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Season the mushroom mixture
   Add the minced garlic and thyme leaves to the mushrooms, cooking for 1 minute until fragrant. Pour in the balsamic vinegar, scraping up any browned bits from the pan. Season with salt, pepper, and red pepper flakes if using. Cook for another minute until the vinegar has reduced. Remove from heat and stir in the crème fraîche.
4. Assemble the tartines
   Divide the mushroom mixture evenly among the toasted bread slices. Top each with a generous amount of grated Gruyère cheese.
5. Melt the cheese
   Return the tartines to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly with golden spots. Switch to broiler for the final minute if you prefer a more browned top.
6. Garnish and serve
   Remove from the oven, sprinkle with fresh chives, and serve immediately while hot and cheese is still melted. These tartines pair wonderfully with a simple green salad on the side.