Vetted Recipes

Best Recipe for Open-Faced Finger Sandwiches

Ingredients

  • 9 thin slices whole-grain bread
  • 3 tablespoons ricotta
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon lemon zest (1/2 lemon)
  • Pinch kosher salt
  • 3 thin slices prosciutto San Daniele, halved lengthwise
  • 12 leaves baby arugula
  • 1/2 avocado, thinly sliced
  • 2 teaspoons toasted quinoa (see Cook's Note)
  • 1/4 teaspoon flaky sea salt
  • 1/8 teaspoon chile flakes
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon creme fraiche
  • 2 teaspoons capers, chopped
  • 3 slices smoked wild salmon, halved
  • Twelve 1-inch pieces fresh chives

Instructions

  1. Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
  2. For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
  3. For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
  4. For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

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