Sossy Outdoors: Bison Canape’
Here’s a quick dish that will have your guests talking! You can make it your own by changing up the balsamic drizzle, your aioli, even the mix greens you choose to place on top.
French baguette cut into 2- inch slices
Sliced Bison Tenderloin one- inch pieces
Micro greens 2 cups
Apple or fig balsamic All of Oils
Rosemary Olive Oil
Garlic Lemon Aioli ( 1 cup mayo, 1 cup parsley, 3 cloves crushed garlic, juice of 1 lemon, salt)
Lay out Bison slices and sprinkle with Kosher salt and pepper. Heat up skillet and brown both sides to medium rare, about 2 minutes per side. Put in a container and set aside, cover.
Melt butter in pan, and place baguette pieces down. Crisp, till golden brown and lay out on a wooden board.
Mix micro greens in a bowl with olive oil and kosher salt.
Lay out crostini’s, add aioli as first layer, add bison, top with microgreens and drizzle with apple or fig balsamic. Sprinkle with grated fresh parmesan and serve!