Posts Tagged by sandwich
Brie Pear Walnut Honey Flatbread
| April 18, 2013 | Filled under Sides, Snacks & Appetizers, Soup & Sandwiches |
Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.
This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace. It’s been years since I dined there, way before I realized I was gluten-intolerant, but I still remember the brie, pear, walnut and honey on toasted baguette. The blend of flavours were so perfect and I wanted to recreate a gluten-free version to enjoy at home. I’ve made this a flatbread here but this would be great on your favourite gluten-free bread too. Bonus, it’s super fast to whip up and fancy enough to be an appetizer, especially when served with a chilled sparkling wine. A sweet way to start summer.
Pear Brie Walnut and Honey Flatbread (makes 1 flatbread)
Ingredients
- 1 brown rice tortilla from Food for Life
- 6 pear slices
- 6 slices Brie cheese
- 12 walnut halves
- 2 teaspoons honey, plus extra for drizzling
- Arugula leaves for garnish
Directions
Preheat oven to 375. Lay brie and pear on flatbread in a circular pattern, alternating the brie and pear pieces. In a small bowl, toss walnuts and 2 teaspoons of honey until walnuts are coated. Sprinkle walnuts on top of brie and pear. Bake for 10 to 12 minutes or until edges are light golden brown and brie is melted. Garnish with arugula leaves and additional drizzle of honey.
Mushroom Toasts
| November 20, 2012 | Filled under Snacks & Appetizers, Vegetables |
Have you ever been to Copenhagen? I was there on vacation this summer and loved the entire experience in the design-savvy chilled-out happiest city on earth. A few fun factoids that I learned while I was there:
1) People from Denmark are Danish, not Dutch, and generally speaking are a beautiful bunch with fabulous cheekbones
2) Danish folks tend to go organic, ride bikes instead of driving cars, and enjoy Carlsberg beer. Also home of Lego, Vikings, and the Danish royal family.
3) Copenhagan has amazing food, including the world’s greatest restaurant Noma, new Nordic cuisine, hot dogs, open-faced sandwiches, and of course Danishes (the pastry)
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I’ve been making mushroom toasts appetizers for years, originally created as a mushroom brushetta - they’re my go-to starter. If you’ve ever come to my house for dinner, I’ve probably served these to you. I happened to see something similar, a Danish version, on a few menus while on my trip. These open-faced sandwiches are called ‘smorrebrod’, Danish for ‘butter’ and ’bread’, and can be found in all kinds of variations. With generous amounts of butter and served atop rye toast, these beautiful savoury sandwiches were a staple on many menus in Copenhagen, usually topped with fried fish, roast beef, eggs, shrimps, deli meat, and/or cheese. I took lots of pictures of smorrebrod in Copenhagen and other delicious eats. And yes, I take lots of pictures of food when I travel. I’m totally THAT person in a restaurant.
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My take is a bit healthier, where the mushrooms are lightly coated in olive oil instead of butter and cheese toppings are optional too (I usually opt for goat or brie). A little truffle oil drizzled on top really takes the flavour to the next level and of course, gluten-free bread is great substitution for rye bread. Perfect for entertaining or bringing a little bit of Scandinavia to your home.
Recipe Mushroom Toasts (Serves 4 to 6 as appetizer)
Ingredients:
- 8 ounces cremini or white button mushrooms, thinly sliced
- 1 Tbs fresh parsley, finely chopped
- 2 Tbs olive oil
- Salt
- Fresh ground pepper
- 1/2 gluten-free baguette, cut into 3/4″ slices or 6 slices gluten-free bread, cut diagonally
- 1 clove garlic, finely minced
- 3 Tbs olive oil or melted vegan butter
- 12 slices brie cheese or 3 ounces goat cheese
- Truffle oil (optional)
Directions:
- Pre-heat oven to 350 degrees. In a medium bowl, combine mushrooms, parsley and 2 tablespoons olive oil until mushrooms are evenly coated with oil.
- Combine garlic and remaining olive oil in a small bowl. Add one teaspoon of garlic oil mixture to slice of bread to coat. Layer mushroom slices on toasts, so all pieces have equal amounts of mushrooms. Top mushrooms with cheese.
- Place toasts on baking sheet and bake for 10 to 12 minutes or until cheese is melted and slightly browned. To serve, drizzle toasts with a few drops of truffle oil if using.
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Mushroom Melt
| April 17, 2011 | Filled under Main Dishes, Salads, Soup & Sandwiches, Vegetables |
Back when J and I would work from our home office, we had the luxury of being able to cook our lunches. J’s specialty was the mushroom melt on a toast. So easy, delish, fast, and satisfying – you definitely don’t miss the meat in this vegetarian dish. Add a side salad and you have a nutritious and tasty lunch in about 15 minutes flat. Try this for lunch or even a light supper. Thanks J for making all those mushroom melts!
Thinly sliced mushrooms and shallots are the main ingredients in this sammie. Crimini, white, portobello mushrooms are all great options or you can be fancy and try wild mushrooms. You can also sub in any kind of onion in place of the shallots. The chives are a colourful fresh addition, or you could try flat leaf parsley. Add a GF bun and some cheese and you’re set. I got my GF buns from Chompie’s, a local AZ deli. Udi’s makes a GF hamburger bun that’s supposed to be pretty good, though I haven’t tried yet.
Recipe (makes 1 serving)
Gluten Free Mushroom Melt (Vegetarian)
- 2 tsp olive oil
- 1 small shallot, thinly sliced
- 1 cup sliced mushrooms
- 1 tsp balsamic vinegar
- 1 oz mozzerella cheese, grated or thinly sliced
- 1 tsp chives, finely sliced
- 1 gluten free hamburger bun, lightly toasted
- fresh greens (I used restaurant micro greens from Trader Joes – makes it feel fancy)
Heat the oil in a skillet on medium high heat. Add the shallots and saute until softened, approximately 2 to 3 minutes. Add mushrooms, and saute until golden brown, about 5 minutes. Add balsamic vinegar and mix through. Turn heat down to low. Using a spatula, push the mushroom mixture into the middle of the pan to form a circle. Place cheese on top and place a lid on top of pan to help speed up melting the cheese. Once cheese is melted, remove pan from heat. Using a spatula, remove mushrooms from pan (try to get them all in one scoop) and place on bun. Add chives and fresh greens. Serve with a side salad (mine had radishes, cucumber, arugula and parsley in lemon vinegarette).
Back when J and I would work from our home office, we had the luxury of being able to cook our lunches. J’s specialty was the mushroom melt on a toast. So easy, delish, fast, and satisfying – you definitely don’t miss the meat in this vegetarian dish. Add a side salad and you have a nutritious and tasty lunch in about 15 minutes flat. Try this for lunch or even a light supper. Thanks J for making all those mushroom melts!
Thinly sliced mushrooms and shallots are the main ingredients in this sammie. Crimini, white, portobello mushrooms are all great options or you can be fancy and try wild mushrooms. You can also sub in any kind of onion in place of the shallots. The chives are a colourful fresh addition, or you could try flat leaf parsley. Add a GF bun and some cheese and you’re set. I got my GF buns from Chompie’s, a local AZ deli. Udi’s makes a GF hamburger bun that’s supposed to be pretty good, though I haven’t tried yet.
Recipe (makes 1 serving)
Gluten Free Mushroom Melt (Vegetarian)
- 2 tsp olive oil
- 1 small shallot, thinly sliced
- 1 cup sliced mushrooms
- 1 tsp balsamic vinegar
- 1 oz mozzerella cheese, grated or thinly sliced
- 1 tsp chives, finely sliced
- 1 gluten free hamburger bun, lightly toasted
- fresh greens (I used restaurant micro greens from Trader Joes – makes it feel fancy)
Heat the oil in a skillet on medium high heat. Add the shallots and saute until softened, approximately 2 to 3 minutes. Add mushrooms, and saute until golden brown, about 5 minutes. Add balsamic vinegar and mix through. Turn heat down to low. Using a spatula, push the mushroom mixture into the middle of the pan to form a circle. Place cheese on top and place a lid on top of pan to help speed up melting the cheese. Once cheese is melted, remove pan from heat. Using a spatula, remove mushrooms from pan (try to get them all in one scoop) and place on bun. Add chives and fresh greens. Serve with a side salad (mine had radishes, cucumber, arugula and parsley in lemon vinegarette).
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