This hors d-oeuvre comes from a late night sandwich that Alex and Dan had in Tarragona, Spain in 2014. They along with Henry (then 3 months old) after several tries,finally found a hotel. It was late so Dan went out for sandwiches and came back with one they particularly liked. Based on the ingredients they subsequently made tapas for a party. What follows is the recipe they kindly shared with me. Trader Joe's is a one stop source for all the ingredients (though bread availability may vary) and their fig butter is excellent.
Slice a ficelle or very thin baquette into small rounds. Spread each one in this order with:
Top with a few sprigs of:
Arugula, the smaller the leaves the better
A small piece of prosciutto (omit for vegetarians)
Return to the source and use same ingredients to make a sandwich.
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