Multi-flavors New Year's Eve Tartines Recipe | Vignoli Food

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Multi-flavors New Year's Eve tartines

Do you know that there is a better way than sparkles to light up the New Year's Eve party? It’s these irresistible tartines, ready in a minute and perfect even for those who are not so confident whit complicate recipes but have a gourmet soul.

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Ingredients

Serves:4

Imperial Metric

Cucumber tartines:

4 ½ tablespoons cream cheese
3 large fresh mint leaves + 3 sprigs to garnish
1 tablespoon freshly squeezed lemon juice
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
12 thin slices of fresh cucumber
Vignoli Pear Infused Balsamic Vinegar to taste
Grated lemon peel to finish

Quail eggs tartines:

4 ½ tablespoons cream cheese
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 hard boiled quail eggs, peeled
Vignoli White Truffle Infused Extra Virgin Olive Oil
3 medium fresh parsley leaves to garnish

Smoked salmon tartines:

4 ½ tablespoons cream cheese
2 tablespoons freshly squeezed orange juice
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 thin medium slices smoked salmon
Vignoli Fig Infused Balsamic Vinegar to taste
Grated orange peel to finish
3 small mint leaves to garnish
Pink peppercorn to garnish

Sun-Dried tomatoes tartines:

4 ½ tablespoons cream cheese
3 large sprigs of fresh parsley + 3 small sprigs to garnish
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 large soaked sun-dried tomatoes
Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil

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Cucumber tartines:
4 ½ tablespoons cream cheese
3 large fresh mint leaves + 3 sprigs to garnish
1 tablespoon freshly squeezed lemon juice
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
12 thin slices of fresh cucumber
Vignoli Pear Infused Balsamic Vinegar to taste
Grated lemon peel to finish
Quail eggs tartines:
4 ½ tablespoons cream cheese
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 hard boiled quail eggs, peeled
Vignoli White Truffle Infused Extra Virgin Olive Oil
3 medium fresh parsley leaves to garnish
Smoked salmon tartines:
4 ½ tablespoons cream cheese
2 tablespoons freshly squeezed orange juice
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 thin medium slices smoked salmon
Vignoli Fig Infused Balsamic Vinegar to taste
Grated orange peel to finish
3 small mint leaves to garnish
Pink peppercorn to garnish
Sun-Dried tomatoes tartines:
4 ½ tablespoons cream cheese
3 large sprigs of fresh parsley + 3 small sprigs to garnish
A pinch of salt
Freshly ground black pepper to taste
Three small slices black and seeded sourdough bread
3 large soaked sun-dried tomatoes
Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil

Preparation

Imperial Metric

Cucumber tartines:

In a medium bowl combine cream cheese, chopped mint leaves, lemon juice, salt, and pepper. Spread the mixture on bread slices. Place cucumber slices on cream cheese. Finish with grated lemon peel and some drops of Vignoli Pear Infused Balsamic Vinegar. Garnish with parsley sprigs.

Quail egg tartines:

In a medium bowl combine cream cheese, salt and pepper. Spread the mixture on bread slices. Cut the quail eggs in half lengthwise and place them on the cream cheese. Finish with some drops of Vignoli White Truffle Infused Extra Virgin Olive Oil and garnish whit parsley leaves.

Smoked salmon tartines:

In a medium bowl combine cream cheese, orange juice, salt, and pepper. Spread the mixture on bread slices. Place smoked salmon on cream cheese. Finish with some drops of Vignoli Fig Infused Balsamic Vinegar and grated orange peel. Garnish with pink peppercorn and mint leaves.

Sun-Dried tomatoes tartines:

In a medium bowl combine cream cheese, chopped parsley, salt, and pepper. Spread the mixture on bread slices. Place sun-dried tomatoes on cream cheese. Finish with some drops of Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil. Garnish with parsley sprigs.

1. Cucumber tartines: in a medium bowl combine cream cheese, chopped mint leaves, lemon juice, salt, and pepper. Spread the mixture on bread slices. Place cucumber slices on cream cheese. Finish with grated lemon peel and some drops of Vignoli Pear Infused Balsamic Vinegar. Garnish with parsley sprigs.
2. Quail egg tartines: in a medium bowl combine cream cheese, salt and pepper. Spread the mixture on bread slices. Cut the quail eggs in half lengthwise and place them on the cream cheese. Finish with some drops of Vignoli White Truffle Infused Extra Virgin Olive Oil and garnish whit parsley leaves.
3. Smoked salmon tartines: in a medium bowl combine cream cheese, orange juice, salt, and pepper. Spread the mixture on bread slices. Place smoked salmon on cream cheese. Finish with some drops of Vignoli Fig Infused Balsamic Vinegar and grated orange peel. Garnish with pink peppercorn and mint leaves.
4. Sun-Dried tomatoes tartines: in a medium bowl combine cream cheese, chopped parsley, salt, and pepper. Spread the mixture on bread slices. Place sun-dried tomatoes on cream cheese. Finish with some drops of Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil. Garnish with parsley sprigs.

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Multi-flavors New Year's Eve Tartines Recipe | Vignoli Food