toasting the new year

Bravo to Bon Appétit for their excellent January edition. One of the highlights is their spread on savory toasts. While I rarely serve lunch I often offer up hors d'oeuvres. And can’t canapés simply be sandwiches cut into little pieces?

Time to dissect my favorite on the page.

I am a huge fan of bresaola. If you’ve never had it it’s an air-dried beef from Italy. It’s delightful draped over lightly dressed arugula and topped with shaves of imported Parmesan. You can find bresaola at high-end Italian delis and some markets. Make sure you ask for it to be sliced very thin.

For my take on bresaola cheddar toasts start with a bakery-fresh whole grain seeded roll. Thinly slice, and then cut in half.

Lightly brush with melted butter and toast in a 350 degree oven until the edges are just golden.

Cool completely. You can store the toasts in an airtight container for up to a day ahead. If the toasts seem a bit soft just pop back in the oven for a couple minutes.

Cut the bresaola into pieces equal in size to your toast halves. Wrap in plastic wrap and refrigerate until needed.

Choose a good sharp white cheddar and with a potato peeler make generous ribbons. Fold in a paper towel then place in a Ziploc bag and refrigerate until needed.

Thinly slice the cornichons. Place in a ramekin, cover with plastic wrap and refrigerate until needed.

Right before serving top each toast with a slather of grainy whole mustard.

Top with two ribbons of sliced cheddar.

Drape three pieces of the air-dried beef over the cheese.

Top with two thin slices of cornichon.

Place on a plate and serve. If you’re not serving them immediately cover with a barely damp paper towel, but don’t assemble more than an hour in advance.

Bon Appétit here’s toasting you and 2015!