Gamay Nori Recipe
Recipe information
Make Gamay Nori in just 25m. Ferraton Père et File ' Samorëns ', Côtes du Rhône, France, 2021
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Ingredients
Nori-Gamay Crostini
Optional Garnish / Finish
Nori-Gamay Crostini
1. Prepare crostini
Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 3 tbs extra-virgin olive oil. Toast in the oven 8–10 minutes, flipping once, until edges are golden and crisp. Remove and let cool slightly. While warm, rub each slice with the halved garlic clove to impart a subtle garlic aroma.
2. Make nori cream
In a small bowl, combine the 4 oz softened cream cheese and 2 oz mascarpone. Crumble or finely cut the 2 toasted nori sheets and stir into the cheeses until evenly incorporated. Add the 1 tsp lemon zest, 1 tsp lemon juice, 0.25 tsp sea salt and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning; the mixture should be bright, slightly briny and spreadable.
3. Assemble crostini
Spread about 1 heaping teaspoon (roughly 1/2 tbs) of the nori cream onto each toasted baguette slice. Fold small slices of the smoked salmon and place a nest on top of each cream-covered crostini (use about 10–12 g smoked salmon per crostini). Sprinkle each with a pinch of black sesame seeds (divide the 1 tsp among crostini) and top with microgreens or 1/4 tbs chives per crostini.
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