Rabbit and Brie Tartine
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.

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.
Serves 4
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Ingredients
Directions
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.
Serves 4