Salpicons are diced ingredients used in numerous food preparations including fillings, garnishes and sauces. In French cooking they are traditionally found in barquettes, canapés, croustades, cutlets, pies, rissoles and tartlets, and in European cooking in devilled eggs, stuffed poultry and game, and as the filling in flattened meat shaped into rolls.
If that was not enough, the salpicon assumed a new identity in the 1980s as a cheese-rich topping for slices of bread heated to a crisp under a grill.
The amount and choice of cheese is personal.
- 4 slices farmhouse loaf bread / 4 bread rolls each cut into 3 slices
- 125 g semi-soft cheese, diced small
- 125 g hard cheese, grated
- 65 g blue cheese (optional)
- 8 bacon slices, grilled, diced, cooled (alternative)
- 180 g salami, diced (alternative)
- 1 courgette, diced (alternative)
- 1 apple, cored, diced small
- 1 red onion, diced small
- 6 white mushrooms, diced small, fried with garlic
- 1 red pepper, diced small (alternative)
- 12 cherry tomatoes, quartered
- 12 capers (optional)
- 1 garlic clove, crushed, fried with mushrooms
- 6 anchovies, cut small
- 5 g black pepper
- Salt, pinch
- Oil, for frying
Prepare the mushrooms and, if using, the bacon, leave to cool.
Preheat a grill.
Lightly toast the slices of bread, leave to cool.
Combine choice of ingredients plus the grated cheese in a large bowl, stir gently to incorporate everything without breaking it up.
Arrange the slices of toast bread on a baking tray, top with the mixture. Place the tray under the grill for five minutes, remove, sprinkle cheese on top and cook until it has melted into the mixture.