Best Open Face Prosciutto Fresh Ricotta And Red Onion Marmalade Sandwiches Recipes

Open-face Prosciutto or Ham sandwiches image

Provided by Carolyn Haas

Time 5m

Number Of Ingredients 10

PER SERVING
1 slice hearty rye bread (or other sturdy bread)
1 1/2 - 2 oz thinly slices prosciutto or black forest ham
1/2 tsp butter, or to taste
1/2 tsp coarse dijon mustard, or to taste
2 slice tomato
2 slice cucumber
kosher salt
1 tsp green onion slices
white balsamic vinegar (optional)

Steps:

1. Spread butter on bread.
2. Layer proscuitto/ham on the buttered bread and dab mustard here and there. Add thin slices of tomato and cucumber, salt to taste and sprinkle green onions over all.
3. Optional: splash a small amount of white balsamic vinegar on the tomatoes and cucumbers.

Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

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 Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.