Sunday, March 6, 2011

Smoked Salmon Bruschetta

I make this quite a bit with packaged smoked salmon for a quick appetizer but this past week I smoked my own salmon (recipe here).  It's a great spin on regular bruschetta with a kick of flavor from the salmon, red onion and burst of citrus.  These little bites are great for a light lunch or appetizer for the guests...if you don't eat them all before they get there...


Loaf of French Bread
Olive Oil
Chive and Onion cream cheese
smoked salmon
a few Tbsps of capers
a few Tbsps of thinly sliced red onion
dried (or fresh) dill weed
lemon juice

First, slice your french bread into bite sized pieces. 

Next, evenly lay the baguette pieces on a rimmed baking sheet. Use a marinade brush to spread olive oil on both sides of each bread piece.

Pop in the oven pre-heated to 400 degrees.  Watch these little toasts VERY closely...I actually burned mine a bit.  If you know your oven well you can broil these instead, but mine is super hot and will burn the edges without browning the middle.  Just be may only take less than a minute per side.  Flip them over when the first side is done and brown the second side. 

Meanwhile, thinly slice your red onion...just don't forget about your baguette slices. 

Spread a layer of cream cheese on each little toast. 

Next, put a few pieces of smoked salmon on each piece and a few capers. 

Top with a few slices of red onion and a couple drops of lemon juice. 

Lastly, sprinkle with a little dill weed.  


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