Smoked Salmon Bruschetta
Smoked salmon bruschetta is made with toasted bread, basil pesto, whipped goat cheese and smoked salmon. It's an elegant yet easy dish to make. Perfect for crowds, parties and brunch.
Equipment
- 1 Mini food processor or blender
Ingredients
- 6-8 slices high quality bread thickly sliced
- 2 tablespoons olive oil for toasting the bread
- ½ cup basil pesto homemade or store bought
- 4 ounces goat cheese
- 1 tablespoon olive oil for the whipped goat cheese
- 2 tablespoons capers
- 1 teaspoon lemon juice
- 8 ounces smoked salmon
- ½ of small red onion thinly sliced
- microgreens (ex. arugula or broccoli) as garnish
Instructions
- Preheat the oven to 400℉.
- If using homemade pesto, make it and set it aside.
- Make the whipped goat cheese. Place the goat cheese, capers, lemon juice and one tablespoon of olive oil in a small food processor and blend until creamy. Set aside.
- Lightly brush each side of bread with olive oil. Place on a baking sheet in a single layer. Bake for about 8 minutes, flipping halfway. If you're using smaller pieces of bread like a baguette, bake for 6 minutes and flip halfway. Allow to cool.
- Add a layer of basil pesto to the top of each piece of toasted bread.
- Next, add a layer of whipped goat cheese on top of the pesto. Spread it lightly so that is doesn't mix too much with the pesto.
- Add the smoked salmon in a single or double layer depending on preference.
- Top with desired garnish such as sliced red onions, micro greens and capers.
- Use a sharp knife to cut into smaller slices.
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