Author Notes: Rusks with a hint of sweetness are very popular here. I wanted something different with an Asian flavor that would go with wine or mixed drinks. These taste great warm or cold, or use as a cracker for cheese or a veggie pate. See Note***.
This is a vegetable dressing I use on some vegetables, like lotus roots (renkon) or green beans. Mayonnaise is used in a lot of baking here including the pizzas, which gave me this idea. Try it and be surprised. Munch on! —BoulderGalinTokyo
Makes: 40 pieces
loaf French bread or Baguette, 2 days old
teaspoons Tohbanjan (chili bean paste, see Notes)
teaspoons sesame oil
Sesame seeds, for sprinkling
- Thinly slice bread, about 1/4 inch.
- Mix mayo and tobanjan until well mixed, then add sesame oil and mix again.
- Spread the dressing on the bread slices, not too thick.
- Sprinkle with sesame seeds.
- I grilled in my microwave oven on the 'toast' cycle which was fine (about 4 minutes). I would bake rather than broil in a larger oven.
- Mayo Notes*- I used Kewpie Mayonnaise. It is soft and very smooth, and tasty. You could thin other mayos with water, but a touch of vinegar is nice too.
- Notes**- If the sesame oil is a little hard from being cold in the fridge, set it out for about 10 minutes to warm it up for mixing.
- Notes***- Make as above, then add a buttery cheese like Havarti, toast again.
- The flower is a Chocolate Orchid- it really smells like chocolate.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Stale Bread