Foodie Tuesday: Planks

Planks! 

Hors d'œuvres can be boring. How many stuffed mushrooms, bruschetta, or chips & dip can one make. For the next party make planks! Bite size deliciously topped breads that can spice up any happy hour.  These are even delicious for a quick lunch! 

I Made: 

1. Fig butter, proscuitto, mascapone cheese, walnut baguette, and a drizzle of truffle oil

2. Goat cheese, garlic infused olive oil,  crispy roasted garlic, arugula, balsamic vinegar drizzle, on walnut baguette

3. Smoked salmon, lemon dill mascapone, capers, on classic baguette

4. Traditional pesto, thinly sliced roma tomatoes, salt & pepper, on classic baguette


My Tips: 

• Prep everything first, this way assembly can be quick and efficient. This means pre-slice all toppings, make all spreads, get out all ingredients and tools.
• Slice baguette into individual portions before toasting or adding toppings. While it may be easier to make one large plank then slice, you'll spend more time fixing the arrangement ruined by cutting the portions than assembling individually.
• Details are important. Pay close attention to each detail to make a clean and chic appearance.