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Overview
Open Faced crosses international borders to bring fresh, creative flavors to your toasted breakfast, brunch, lunch, or dinner.
Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.
Go beyond butter with inspired flavors like:
- Provençal Tuna and Vegetable Salad
- Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts
- Curried Egg Salad with Mango Chutney, Raisins, and Cashews
- Meatballs with Beet and Apple Salad
With easy yet elegant recipes and romantic photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.
Product Details
| ISBN-13: | 9781423647430 |
|---|---|
| Publisher: | Smith, Gibbs Publisher |
| Publication date: | 08/01/2017 |
| Pages: | 128 |
| Product dimensions: | 8.10(w) x 8.10(h) x 0.70(d) |
About the Author
Table of Contents
Introduction 6
Tartines
France 12
Boursin, Roquette, and Radish 14
Lentil and Sausage Salad 16
Flageolet Beans, Roast Lamb, and Shallot 17
Ratatouille 19
Anchoïade, Roasted Bell Peppers, Goat Cheese, and Basil 20
Potatoes, Bayonne Ham, and Raclette Cheese 22
Sautéed Belgian Endive, Blue Cheese, Walnuts, and Honey 23
Roasted Bone Marrow with Pickled Red Onions and Watercress 25
Provençal Tuna and Vegetable Salad 26
Creamy Leeks with Cremini and Chanterelle Mushrooms 29
Bruschette and Crostini
Italy 30
Tomato, Garlic, and Basil 33
Prosciutro, Pecorino Romano-Roasted Asparagus, and Gremolata 34
Fava Bean Purée with Sautéed Escarole 36
Dried Fig Jam, Pancetta, and Gorgonzola Dolce 37
Peperonata and Ricotta Salata 39
Sautéed Radicchio, Speck, and Mozzarella 40
Arugula, Bresaola, Parmesan, and Oven-Roasted Tomatoes 43
Sautéed Mushrooms and Taleggio Cheese 44
White Bean Purée with Roasted Garlic, Herbs, and Fried Sage Leaves 45
Sautéed Sausage and Four Cheeses 47
Herbed Ricotta and Sautéed Zucchini with Lemon 48
Three Flavours 51
Caponata 53
Montaditos and Tomato Toasts
Spain 54
Mallorcan Tomato Toasts 56
Catalan Tomato Toasts 58
Piperrada 59
Chickpeas, Spinach, and Chorizo 61
Fried Eggplant with Honey and Mint 62
Sardines and Piquillo Peppers with Garlic Mayonnaise 63
Tortilla Española with Romesco Sauce 64
Jamón Serrano, Manchego Cheese, Quince Paste, and Spanish Mayonnaise 66
Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts 69
Garlic Shrimp 70
From Smørrebrød to Smörgås
Scandinavia 72
Smoked Herring Salad 74
Roast Beef with Horseradish-Cornichon Cream 75
Roast Chicken, Asparagus, and Peas in Tarragon Cream 77
Gravlax with Honey Mustard Dill Sauce 78
Potato and Shrimp 80
Fish Cakes with Remoulade Sauce 81
Pork Sausages with Lingonberry Jam 83
Roast Pork with Braised Red Cabbage 84
Meatballs with Beet and Apple Salad 85
Jarlsberg Cheese and Tomato with Marinated Cucumber Salad 86
Butterbrote and Butterbrodi
Germany and Russia 88
Chicken Schnitzel 91
Herbed Cream Cheese with Shredded Radish and Carrot Salad 92
Sauerkraut, Sausage, and Cheese 94
Quark and Sautéed Apples with Lemon and Thyme 95
German Potatoes and Fried Eggs 97
Scrambled Eggs with Sour Cream and Caviar 98
Chopped Livers, Sautéed Onions, and Hard-Boiled Eggs 100
Russian Salad 101
Crab and Corn Salad 103
Smoked Fish with Horseradish, Chives, and Lemon Butter 104
From Benedict to Rarebit
The Best of the Rest in the West 106
Brown Soda Bread 107
Classic Eggs Benedict 108
The Hot Brown 109
Carried Egg Salad with Mango Chutney, Raisins, and Cashew 110
Traditional Molletes with Pico de Gallo 113
Molletes with Black Beans and Rajas 114
Welsh Rarebit 115
Beans on Toast 116
Tuna Fish Salad 117
Hummus with Greek Salad and Yogurt 119
Jill's Avocado Toasts 120
Acknowledgments 123
About the Author 123
Index 124