We’re always looking for the next unique culinary experience. That’s why we’re introducing a sophisticated twist on the open-faced sandwich: Creamy Octopus and Zucchini Tartines. These tartines feature rye bread, a velvety cream cheese base, thinly sliced zucchini, and tender chunks of octopus, and they’re bursting with flavor. Perfect for a light lunch or to make your brunch gathering extra special.
4 slices of rye bread
7 ounces of el Rey del Pulpo cooked octopus
2 small zucchinis
3.5 ounces of cream cheese
Extra virgin olive oil
Salt and pepper
Fresh chives
Begin by rinsing and patting dry the zucchinis. Using a vegetable peeler or mandolin, create thin zucchini ribbons.
Warm a dash of olive oil in a pan over medium heat. Add the zucchini slices, sautéing them until they are lightly golden. Season with salt and pepper to taste.
While the zucchini cooks, slice the cooked octopus into bite-sized pieces.
Generously spread cream cheese onto each slice of rye bread.
Arrange the sautéed zucchini and octopus slices over the cream cheese.
Finish off with a drizzle of virgin olive oil, a sprinkling of fresh chopped chives, and additional salt and pepper if desired. Your gourmet tartines are now ready to enjoy!
When in season, replace zucchini with summer squash or pattypan squash for a seasonal variation of this dish.
For an elevated flavor experience, try lightly toasting the rye bread before spreading on the cream cheese. The warmth of the toasted bread melts the cream cheese slightly, making for a delectably smooth base.
For a pop of color and added flavor, you can garnish your tartines with a sprinkle of smoked paprika or chili flakes.
Enjoyed our recipe for Creamy Octopus and Zucchini Tartines? Then you’ll love our other creative and delicious octopus recipes like Octopus and pineapple skewer . Be sure to check out this list of delightful octopus dishes that will surely impress.
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