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Photo Credit: Elizabeth Newman

Open Faced Finger Sandwiches

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Open Faced Finger Sandwiches

Servings

6

Prep Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Open Faced Finger Sandwiches

Ingredients

  • 9 thin slices whole grain bread (toasted and crust removed, cut into 2 (1 1/2 by 3 inch) pieces)
  • For the Prosciutto and Ricotta Sandwich:

  • 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
  • For the Avocado Sandwich:

  • 1/2 avocado (pitted)
  • 2 teaspoons toasted quinoa
  • 1/4 teaspoon flake salt
  • 1/8 teaspoon chili flakes
  • 1 tablespoon extra virgin olive oil
  • For the Smoked Salmon:

  • 2 tablespoon creme fraiche
  • 2 teaspoons capers (chopped)
  • 3 slices smoked wild salmon (halved)
  • 12 1 inch pieces chives

Instructions

  1. As seen on: Giada Entertains, Episode 5. Film Festival.
  2. 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.
  3. 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.
  4. 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
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
12 grams
Protein
8 grams
Fat
9 grams
Saturated Fat
2 grams
Cholestrol
12 milligrams
Sodium
313 milligrams
Fiber
3 grams
Sugar
2 grams
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