Jimtown Open-Faced Sandwiches

Fig & Olive with Goat Cheese & Prosciutto
1 Baguette (sweet, sour or seedy))
1 container (7 ounces)Jimtown Fig & Olive Condiment
25 slicesThin prosciutto (about 1.5" wide)
6 ouncesGoat cheese
Chopped Olive with Brie & Roasted Red Pepper
1Baguette (sweet, sour or seedy )
1 container (7 ounces)Jimtown Chopped Olive Condiment
25 slicesRoasted red peppers
8 ouncesBrie

 

Fig & Olive with Goat Cheese & Prosciutto

Cut 25 1/2-inch slices of baguette and place on a display platter.

Spread goat cheese on baguette slices.

Top with approximately 1/2 tablespoon of Jimtown Fig & Olive Condiment on top of each baguette slice.

Roll 25 slices of prosciutto and place on top of the cheese.

Chopped Olive with Brie & Roasted Red Pepper

Cut 25 1/2-inch slices of baguette and place on a display platter.

Slice one thin slice of brie to cover most of baguette and lay on top. Hint: slice the brie and apply directly on top of baguette to prevent sticking to work surface.

Spread approximately 1/2 tablespoon of Jimtwon Chopped Olive condiment evenly on top of the brie.

Top with a strip of red pepper.

To make ahead:

The sandwiches can be prepared approximately 4 hours prior to serving if the room temperature is below 65 degrees. Wrap the platters with plastic wrap.


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