Today we have Chef Ashley as our Guest Blogger to share her favorite Super Bowl snacks! (Keep in mind she’s a Seattle native.)
Good tartines are so tasty! It’s really all about the hearty baguette or bread, so pick out something rustic, with a hard crust. I like an airy sourdough or rustic French baguette; ask the baker at your local bakery. Toppings can be any and all of your favorite items. I have chosen three simple ones for you to do yourself: Seattle Smoked Salmon, Seahawk Steak, and Completion Caprese for the vegetarians at the party. To grill the baguette, season with a little salt, pepper and olive oil first. Don’t overcook them, leave them a little chewy but also get a char, so high heat is good. Assembling is easy- top the bread with desired topping, a little drizzle of sauce and enjoy!
Seattle Smoked Salmon
Photo Credit: Jen O’Sullivan
Smoked Salmon, thinly sliced
Goat Cheese
Fried Capers
Pickled Shallots – Bring 1 cup red wine & 1 cup sugar to a boil, then remove from the heat and add ½ cup ice cubes. Pour over 1 cup thin sliced shallots, cool before using.
Grilled ½ inch Sliced Baguette
Seahawk Steak
Photo Credit: Jen O’Sullivan
Grilled Chimichurri Steak, thinly sliced
Pickled Shallots – Bring 1 cup red wine & 1 cup sugar to a boil, then remove from the heat and add ½ cup ice cubes. Pour over 1 cup thin sliced shallots, cool before using.
Fresh Cilantro Leaves
Smokey Blue Cheese
Chimichurri Sauce – 1/4 cup minced parsley, 1/8 cup each minced thyme, cilantro and rosemary, 3 tbsp minced garlic, 3tbsp minced shallots, 1 cup oil, 1/8 cup red wine vinegar, 3 tbsp salt, and 1 tbsp fresh ground pepper
Grilled ½ inch sliced baguette
Completion Caprese
Photo Credit: Jen O’Sullivan
Red & Yellow Cherry Tomatoes, quartered
Basil, thinly sliced
Balsamic Glaze
Extra Virgin Olive Oil
Sea salt
Mini Mozzarella Balls, cut in ½
Grilled ½ inch Sliced Baguette
A special thank you to Jen O’Sullivan for capturing such great shots!