TOMATO TOAST WITH CHIVES AND SESAME SEEDS
It's everything we love about a BLT minus the L & T. Juicy, ripe tomatoes, dripping mayo on toasted bread-who really needs bacon anyway? Let tomatoes be the star!
Provided by Amanda
Categories Appetizers
Number Of Ingredients 11
Steps:
- Mix the mashed garlic, mayonnaise and juice of 1/2 lemon (remove zest first) in a small mixing bowl. Season to taste with salt and pepper.
- Spread a generous layer of the spread evenly on each slice of toasted bread. Lay the tomatoes on in a single layer, overlapping slightly and cutting in half if necessary. Sprinkle with the chopped chives, sesame seeds, flaky sea salt, black pepper and the Aleppo pepper. Sprinkle some of the fresh lemon zest on top and drizzle with a little extra-virgin olive oil.
TOMATO TOAST WITH CHIVES AND SESAME SEEDS
Steps:
- Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
- Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.
CREAMY BEET TOAST
Provided by Food Network Kitchen
Time 10m
Yield 4 slices of toast
Number Of Ingredients 0
Steps:
- Toss 3 sliced roasted small beets with 2 tablespoons each sherry vinegar and olive oil; season with salt and pepper. Spread cashew cream cheese on 4 slices multigrain toast. Top with the beets, toasted sesame seeds, chopped chives and salt.
SQUID AND ARUGULA SALAD WITH SESAME SEEDS
Provided by Moira Hodgson
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper. Bring to boil and cook for three minutes. Add the squid and boil again for another two to three minutes. Drain the squid and set aside to cool. Discard the cooking liquid with the herbs and condiments. Slice the squid into fourth-inch pieces and set aside.
- Preheat the broiler. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet. Cook under the broiler until the skin turns black, about five to seven minutes. Remove from heat, let cool and wash the burned skin off under running water. Pat dry and cut the roasted pepper into thin strips. Set aside.
- In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
- In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
- Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 660 milligrams, Sugar 6 grams
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- Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
- Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.
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