Open-Faced Finger Sandwiches

Serves: 6

Ashlynn O'Reilly

1 January 1970

Based on User reviews:

53

Spice

53

Sweetness

75

Sourness

35

mins

Prep time (avg)

6.2

Difficulty

Ingredients:

1

Grain Bread (9 thin slices whole-)

3 tbsps

Ricotta

1 tbsp

Extra-Virgin Olive Oil

1 pinch

Kosher Salt

3

Prosciuttos (thin slices san daniele, halved lengthwise)

1

Avocado (thinly sliced)

2 tsps

Quinoa (toasted see cook's note)

1 tsp

Sea Salt (flaky)

2 tbsp

Creme Fraiche

2 tsps

Capers (chopped)

3

Salmons (slices smoked wild, halved)

12

Chives (1 inch pieces fresh)

Directions:

1

Toast the bread

2

Trim the crusts

3

Halve the slices into 1 1/2-by-3-inch pieces

4

For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt

5

Spread the mixture on 6 pieces of bread

6

Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves

7

For the avocado: Place 2 slices of avocado on 6 pieces of bread

8

Sprinkle evenly with the quinoa, sea salt and chile flakes

9

For the smoked salmon: In a small bowl, mix together the creme fraiche and capers

10

Spread evenly over the remaining 6 pieces of bread

11

Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive