New Recipes Open-Faced Finger Sandwiches - ★Cooking Recipes★

Try three variations on these open-faced sandwiches: prosciutto and ricotta, avocado and smoked salmon.
Directions for: Open-Faced Finger Sandwiches

Ingredients

Bread

9 thin slices whole-grain bread

Prosciutto and Ricotta

3 Tbsp ricotta

1 tsp extra-virgin olive oil

tsp lemon zest (1/2 lemon)

1 pinch kosher salt

3 thin slices prosciutto San Daniele, halved lengthwise

12 leaves baby arugula

Avocado

avocado, thinly sliced

2 tsp toasted quinoa (see note)

tsp flaky sea salt

⅛ tsp chili flakes

1 Tbsp extra-virgin olive oil

Smoked Salmon

2 Tbsp creme fraiche

2 tsp capers, chopped

3 slices smoked wild salmon, halved

12 (1-inch) pieces fresh chives

Directions

Bread

1. Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.

Prosciutto and Ricotta

1. 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.

Avocado

1. Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chili flakes.

Smoked Salmon

1. 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.

Tips and Substitutions

Rinse 1/2 cup quinoa under cold running water. Heat a medium skillet over medium heat. Add the damp quinoa to the pan and cook, stirring often, until the quinoa is dry, lightly brown and beginning to pop, 5 to 7 minutes. Remove the pan from the heat and pour the quinoa onto a large plate to cool completely. Store in an airtight container in the refrigerator for up to 5 days.

See more: Appetizer, Bread, Fish, Lunch, Pork, Rice/Grain, Snack, Vegetables