1. Peach and Ricotta
Grill ciabatta bread
Top with peach slices, a tablespoon of ricotta, pepper, a small slice of prosciutto and drizzle with honey note: this was yummy!
2. Pepper and Pear
Mix room temp butter with cracked black pepper. Spread on toasted whole grain bread and top with thin pear slices and a pinch of sea salt
3. NEW Avocado
Toast sourdough bread. Spread with tahini and smashed avocado. Top with THINly sliced cucumber that has been seasoned with lime juice, crushed red pepper, salt and black pepper. Drizzle a little EVOO over the top
4. Sweet and Salty Fig
Spread toasted seeded bread with soft Neufchatel cheese. Top with sliced figs and drizzle with ECOO and honey. Season with a pinch of sea salt
5. Bresaola and Cheddar (dried, salted beef)
Spread toasted pumpernickel with whole grain mustard, torn bresaola, sliced sharp cheddar and sliced cornichons
6. Fig-Prosciutto Crostini (now I know what to do with that fig jam I bought!!)
top French bread slices with fig jam, chopped walnuts (toasted, if you want), a little prosciutto, some shredded cheddar, and a small pinch of finely chopped fresh rosemary. Broil until the cheese is melted. note: yumyumyumyum - lovd this one!
7. Bleu Cheese and Apple
Simmer 5 sage leaves in 1/2 c honey for 10 minutes (this can be done in advance). Slice a baguette into 1/2" thick slices. Brush bread with EVOO and sprinkle with salt and pepper. Toast in over (400°) for 7 minutes or until brown. Let cool. Spread bleu cheese on slices and top with thin apple slices )Macs or Honeycrisp) and a sprinkle of walnuts. Drizzle with the honey. note: addicted - this may be my new lunch - every day!
8. (from Vanilla and Bean) Olive and Artichoke - this one is a little more laborious - but looks so yummy:
1 can (14oz) artichoke hearts, drained
4 garlic cloves chopped
1/2 c kalamata olives, drained
2 T capers, drained
1/2 c fresh parsley
1 T lemon juice
4 T EVOO
1/8 t red pepper flakes
1/4 c shredded parm
Heat oven to 350. Line sheet pan with parchment
In food processor, chop artichokes.
Remove chokes and add garlic, olives, capers, 1/3 c parsley. to processor. Pulse until finely chopped.
Whip juice and oil together, pour over chokes. Add salt and pepper flakes. Add choke mixture.
Slice baguette into 1/2 slices on bias. Brush with oil. Toast about 8-10 minutes, turning over halfway through timing.
Spread artichoke mixture on top and sprinkle with parm, remaining parsley, and a pinch of sea salt.