| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer-e |
6 |
Servings |
INGREDIENTS
| 12 |
sl |
Sandwich bread or jicama, very thin slices |
| 4 |
tb |
Melted butter |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Fresh lime juice, (up to 2) |
|
|
Salt and freshly ground black pepper |
| 12 |
sl |
Smoked salmon, thinly sliced |
| 1 |
tb |
Finely snipped dill leaves |
| 1 |
tb |
Chive "batons", chives cut into 2-inch lengths |
INSTRUCTIONS
Preheat the oven to 350 degrees. With a biscuit cutter or heart shaped
cutter, cut out heart shapes. (can be done in advance). Brush melted butter
on both sides of the bread and set them on a baking sheet. Bake for 15
minutes or until toasts are golden brown; remove and set aside.
(Or, for low cal alternative, cut wide thin slices of jicama, then cut out
heart shapes from those can be done in advance, and kept in dampened cloth
in the refrigerator.)
Combine olive oil and lime juice and season lightly with salt and pepper.
Set two "heart" shaped toast points or jicama slices in middle of a dinner
plate. Heart points should meet in center and overlap each other slightly.
Roll up or drape a slice of smoked salmon in the middle of each heart and
brush with olive oil and rice vinegar dressing. For a professional looking
presentation, scatter dill and chives over everything; including the plate.
At last minute, coarsely grind fresh pepper over the top.
Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6677 Posted to MC-Recipe Digest
V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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