These fancy little open face sandwiches first started out as a quick snack that could be eaten without using a plate or cutlery. The structure, therefore, is very important, so in France it’s often served with lightly toasted rustic bread.
You can use any ingredients, sweet or savoury, as long as they are carefully selected, delicately sliced and beautifully layered to create this sophisticated and elevated dish.
- 4 slices of multigrain bread
- olive oil
- pickled strawberries
- Plantcraft pâté