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Fiddlehead Hors d'Oeuvre

From Our Kitchen


1 lb. fiddleheads
1 Tbsp. butter
1 small onion, chopped
1 clove garlic, minced
1 envelope white sauce mix
8 - 10 slices good white bread, toasted, crusts removed


Clean fiddleheads in cold water. Cut stems from curls and place both in boiling, lightly salted water. Cover pan and cook fiddleheads until crisp-tender, about 8 - 10 minutes. Drain, chop stems, and set aside, keeping curls and stems warm.

In a skillet, melt butter, and saute onion and garlic. Prepare sauce mix according to package directions for a thick sauce. Add chopped fiddlehead stems and onions to white sauce. Spread mixture on toast, cut toast into quarters and top with fiddlehead curls. Serve hot.

Serves 32-40 pieces