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Recipe Detail Page
Fingerling Toasts with Bacon and Crème Fraîche
Winter 2023
These toasts show off the ever-so-creamy fingerling potato, which are simply paired to showcase their beautiful flavour. Using a thinly cut bacon purchased from a good butcher shop does wonders to add an extra-crispy texture and also makes them easy to eat with every bite.
Makes 8 toasts
8 medium fingerling potatoes
1/3 cup (80 mL) crème fraîche or good-quality sour cream
1 tsp (5 mL) grainy mustard
Salt to taste
8 slices double smoked bacon, preferably thin-cut
4 slices sourdough country loaf, about 3/4 inch (2 cm) thick
1 garlic clove, peeled and halved
1 tbsp (15 mL) extra virgin olive oil, plus extra for garnish
Flaky sea salt and freshly ground pepper to taste
Pea shoots for garnish
1. Place potatoes in a medium pot with enough water to cover. Cover with a lid and bring water to a boil over high heat. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain well, then transfer to a plate and let cool, 30 minutes.
2. Meanwhile, combine crème fraîche with mustard in a small bowl. Season with salt. Cover and refrigerate until ready to assemble toasts.
3. Heat a large nonstick skillet over medium heat. Working in batches, add bacon and cook until crisp, 2 to 3 minutes per side. Remove bacon to paper towel to drain.
4. Toast sourdough using your preferred method. Rub 1 side of each slice with garlic. Drizzle over olive oil. Cut each toast in half on the bias. Spread with crème fraîche mixture. Tear bacon slices in half, then divide between toasts. Using a sharp knife, thinly cut potatoes into ¼-inch (5-mm) slices and arrange over bacon. Garnish with extra olive oil. Season with flaky salt and pepper. Tear tips and leaves off pea shoots, then scatter overtop, discarding stems. Serve immediately.
Makes 8 toasts
