Monday, March 1, 2010

You're so open faced.


It's a simple concept.  Toast bread, top bread with tasty topping, eat.  Every culture has a sandwich.  All you have to do to make a sandwich seem fancier is remove the top layer of bread and make it smaller.  Now you have canape, crostini, open-faced sammich.  You can put pretty much anything on a crostini.  For instance, here I made crostini topped with Spanish lupini beans, spicy chicken sausage, smoked fontina, and fresh tarragon.  I finished them with a little white truffle oil and fennel salt.  The possibilities are endless.  Now get out there and make some fancy sandwiches.  What will you put on yours?

Dark Rye Crostini with Spanish Lupini Beans and Spicy Chicken Sausage

18 slices dark rye, crust removed, cut into 2 triangles each
olive oil
1 cup lupini beans
1 lb spicy chicken sausage, cooked and diced(any sausage would work well)
2 Tbsp pickled goathorn peppers, minced
2 Tbsp parsley, chopped
1 /2 lb smoked fontina cheese, sliced with a peeler into thin strips
fresh tarragon
white truffle oil
fennel salt

Heat a grill pan over medium heat.  Drizzle olive oil on the toast points and grill 2 minutes per side until crispy.

Mix the beans, sausage, peppers, and parsley.  Top the toast points with the mixture.  Then put a few slices of the fontina over the sausage and bean mixture.  Garnish with a few tarragon leaves and a drizzle of truffle oil and a pinch of fennel salt.  Eat over a plate because it's messy.  Yum.

2 comments:

ballardmom said...

Hey, saw your question on Chowhound re: where to get Irish bacon - which by the way is nothing like Canadian bacon . . . Anyway, the Greenwood Market on N.W. 85th and 3rd N.W. has Irish bacon (rashers), sausages, white and black pudding and sometimes a side of bacon. It is in the frozen food section next to the seafood dept. Hope this info. helps. It was great to discover your blog. Cheers!

Violet Séverine said...

Oh, I just now saw your comment. Thank you so much, I'll have to check them out next time! ;)