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Open Faced Finger Sandwiches
Servings
18
Prep Time
15 minutes
Ingredients
- 9 thin slices whole grain bread (toasted and crust removed, cut into 2 (1 1/2 by 3 inch) pieces)
- 3 tablespoons ricotta
- 1 teaspoon extra virgin olive oil
- pinch of salt
- 1/2 teaspoon lemon zest (from 1/2 a lemon)
- 3 thin slices Prosciutto San Danielle (halved lengthwise)
- 12 leaves baby arugula
- 1/2 avocado (pitted)
- 2 teaspoons toasted quinoa
- 1/4 teaspoon flake salt
- 1/8 teaspoon chili flakes
- 1 tablespoon extra virgin olive oil
- 2 tablespoon creme fraiche
- 2 teaspoons capers (chopped)
- 3 slices smoked wild salmon (halved)
- 12 1 inch pieces chives
For the Prosciutto and Ricotta Sandwich:
For the Avocado Sandwich:
For the Smoked Salmon:
Instructions
- As seen on: Giada Entertains, Episode 5. Film Festival.
- In a small bowl, mix together the ricotta, olive oil, salt and lemon zest. Spread the mixture on 6 of the pieces of bread. Ribbon a piece of prosciutto on top of each and garnish with 2 arugula leaves on top.
- Scoop the avocado out of the skin with a large spoon. Thinly slice the avocado. Place 2 slices of avocado on each of 6 pieces of bread. Sprinkle evenly with quinoa, salt and chili flakes.
- In a small bowl, mix together the creme fraiche and capers. Spread evenly over 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
Nutrition
Nutrition
- Nutrition Serving Size
- 18
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 3 grams
- Fat
- 3 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 4 milligrams
- Sodium
- 105 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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