Cookbook Review: Open Faced

Open Faced

Open-faced sandwiches in all of their chef-driven, cutting edge interpretations are the ne plus ultra of casual-chic comfort food. They are having a moment, and that moment is not going to be over any time soon, if ever.

Open Faced crosses international borders to bring fresh, creative flavours to your toasted breakfast, brunch, lunch, or dinner.

Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more.

Go beyond butter with inspired flavours like:
• Provençal Tuna and Vegetable Salad
• Cider and Honey-Scented Onion Marmalade, Cabrales Cheese, and Hazelnuts
• Curried Egg Salad with Mango Chutney, Raisins, and Cashews
• Meatballs with Beet and Apple Salad

With easy recipes and beautiful photography, this cookbook makes a striking gift for anyone who finds comfort in a warm slice of bread.

Open Faced: Single-Slice Sandwiches from Around the World is available at and

Tomato, Garlic, and Basil

Tomato, Garlic, and Basil bruschetta


This is the one that started the bruschette/crostini craze. It’s simple, delicious, and everyone loves it. I prefer to serve it as a sit-down, knife-and-fork first course for an Italian meal. You can spice things up with the addition of capers and/or chopped black or green olives. I like to make this a few hours ahead so the flavors can marry, but you can make it and serve it right away in a pinch. Uncork a light-bodied Chianti from the Tuscan area of Rufina.


1 pound cherry tomatoes, halved if small or quartered if large

2 medium garlic cloves, minced

Salt and freshly ground black pepper

1/4 cup extra virgin olive oil

3/4 cup torn or chopped fresh basil leaves



Place tomatoes and garlic in a bowl. Season generously with salt and pepper. Stir in olive oil. Cover and let stand at room temperature for 2 to 3 hours; do not refrigerate.

Right before serving, season mixture again with salt and pepper. Stir in basil leaves. Arrange bruschette on a platter or individual plates. Spoon tomato mixture over each bruschetta, permitting excess to fall onto the platter or plate. Serve immediately.

Open Faced: Photographs by Heidi Marie Wagstaff from Open Faced by Karen K. Kaplan, reprinted by permission of Gibbs Smith.

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