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
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- 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.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- 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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