This recipe is somewhat sentimental to me as it was inspired by my time in Brussels. A regular treat on Friday nights would be a glass of Rochefort 8, a huge knob of St. Agur and the best bread I could find. This tartine is a bit more luxurious but just as heartwarming.

4 large slices of bread, sliced 1/2 ” thick, make sure to use a dense, good quality bread
2 tbsp (30 mL) unsalted butter
2 oz (60 gr) St. Agur cheese, or other creamy blue cheese
12 dates, pitted and coarsely chopped
4 slices cooked bacon, halved
12 pecans, lightly toasted

Tip: on a baking sheet cook bacon in 400˚F (205˚C) oven while preparing other ingredients, pecans can also be toasted in the oven for 7 minutes or until fragrant.

1. Once bacon and pecans are done set aside and heat broiler to high.
2. Butter each slice of bread, place on baking sheet and toast lightly under broiler in middle of oven. Remove and distribute the St. Agur, dates, bacon and pecans evenly on bread.
3. Broil again until warmed through and serve.

Makes 4 tartines.

Paired with Rochefort 8, Abbaye de Rochefort (Rochefort, Belgium)
Why it works: This Trappist ale offers a wealth of complexity, which is similar to the big flavours of the tartine. The tartine has many components to consider; salty, nutty, sweet, smoky and creamy. And one might fear that pairing it with a beer so aromatic might create sensory overload, but in fact the notes are all from similar “families”…dried fruit, nut and barnyard can be found in both the food and the beer. The beer also offers gorgeous aromas of buckwheat honey, molasses, licorice, pecan tart and toffee, all of which make happy partners for the tartine’s toppings.