Рецепт 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.