OPEN-FACED FINGER SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 18 finger sandwiches
Number Of Ingredients 16
Steps:
- Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
- For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
- For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
- For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.
OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES
Categories Salad Mushroom Broil Vegetarian Quick & Easy Lunch Rosemary Marsala Fall Thyme Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Preheat broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.
WILD MUSHROOMS AND FONTINA PIZZA
Make and share this Wild Mushrooms and Fontina Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°.
- Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
- In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
- When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
- Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
- Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
- Spread the cheese slices over the dough leaving a ½ inch border all around; top with the mushrooms.
- Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
- Remove pizza to a cutting board; cut into wedges and serve immediately.
Nutrition Facts : Calories 184.3, Fat 15.8, SaturatedFat 6.4, Cholesterol 32.9, Sodium 231, Carbohydrate 2.7, Fiber 0.7, Sugar 1.4, Protein 9.1
OPEN FACE WILD MUSHROOM AND FONTINA SANDWICHES
Steps:
- Stem shitake mushrooms. Cut all mushroons length-wise into 1/2 inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosematy and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Saute until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add broth and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet, broil until lightly toasted, about 1 minute per side. Divide cheese anong bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
- Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
- Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
- Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.
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