FRENCH HAM, DIJON AND CORNICHON CANAPES WITH FRESH THYME
Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks.
Provided by BecR2400
Categories Ham
Time 15m
Yield 24 Ham Canapes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Butter the bread and top each slice with ham. Using a very sharp knife, cut off the crusts. Cut the sandwiches in half diagonally to create 2 triangles and then in half again diagonally, creating a total of 4 triangles per slice.
- Top each triangle with a tiny dollop of mustard and a cornichon slice, and add a tiny sprig of fresh thyme.
Nutrition Facts : Calories 320.4, Fat 5.7, SaturatedFat 2, Cholesterol 5.1, Sodium 968.8, Carbohydrate 57.8, Fiber 2.9, Sugar 5.1, Protein 8.7
CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)
Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything. ????While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ....
Provided by Nagi
Categories Breakfast Brunch Light Lunch
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C/390°F (180°C fan).
Nutrition Facts : Calories 1440 kcal, Carbohydrate 83 g, Protein 67 g, Fat 94 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 302 mg, Sodium 2392 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MONIQUE'S CORNICHONS
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Vegetable Vegetarian Low/No Sugar
Yield Yield: 1 quart cornichons
Number Of Ingredients 9
Steps:
- In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
- Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.
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