Elvis Tartine

I am always fascinated by open-faced concept. Tartine, Bruschetta, Crostini, Open-Faced Flatbread and even Open-Faced Burger. Somehow or rather it reminds me of pizzas. Yes! To say that I love pizzas is an understatement; I am literally obsessed with pizzas. So, this recipe is no surprise as I had fallen in love tartine or corstini at that point of time.

I told myself, if ever, I have a restaurant, I will serve brunch and dinner. You will probably see lots of open-faced dishes for brunch. My name is Daniel and I am a brunchaholic. Lol! Anyway, this is really a simple recipe which Elvis’s mother prepared for his breakfast almost everyday. I just sort of portraying it in a rather artsy way. I really hope you will give this recipe a try and paint your own art on the plate.


  1. Unsalted Bread, 2 Spread
  2. 1 Slice Ciabatta / Baguette / Sourdough,
  3. Peanut Butter Preferably Pic’s, 1 Heaped Spread
  4. 1 TBSP Homemade Turkey Bacon Jam,
  5. 1 TBSP High Quality Concord Grape Jam,
  6. Bananas Thinly Slice, 1 Banana


  1. Spread butter onto bread.

  2. Toast bread in a skillet over medium heat until almost charred and crispy.

  3. Spread peanut butter onto the toasted bread.

  4. Mix bacon and grape jam together in a small bowl.
    For the homemade turkey bacon jam:

  5. Spread the jam mixture onto the bread.

  6. Garnish with banana slices.

  7. Serve immediately.

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