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Prep time
10 minutes
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Cook time
5 minutes
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Makes
40 pieces
Author Notes
Rusks with a hint of sweetness are very popular. I wanted something different with an Asian flavor that would go with wine or cocktails. 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 in Japan, including the pizzas, which gave me this idea. Try it and be surprised. Munch on! —BoulderGalinTokyo
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Ingredients
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1
loaf French bread or Baguette, 2 days old
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4
Tablespoons mayonnaise
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4
teaspoons Tohbanjan (chili bean paste, see Notes)
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4
teaspoons sesame oil
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Sesame seeds, for sprinkling
Directions
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Thinly slice the bread, about 1/4 inch.
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Mix mayo and tobanjan until well mixed, then add sesame oil and mix again.
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Spread the dressing on the bread slices, not too thick.
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Sprinkle with sesame seeds.
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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.
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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.
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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.
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Notes***- Make as above, then add a buttery cheese like Havarti, toast again.
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The flower is a Chocolate Orchid- it really smells like chocolate.
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