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Smoked Salmon Bruschetta Recipe

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4.3 from 26 reviews

Smoked Salmon Bruschetta is an elegant and flavorful appetizer featuring toasted bread topped with fresh basil pesto, creamy whipped goat cheese blended with capers and lemon, delicate slices of smoked salmon, and garnished with red onions and microgreens. Perfect for entertaining or a light bite, this recipe combines smoky, tangy, and herbaceous flavors with a satisfying crunch.

  • Total Time: 20 minutes
  • Yield: 16 servings

Ingredients

Bread

  • 6-8 slices high quality bread (thickly sliced)
  • 2 tablespoons olive oil (for toasting the bread)

Basil Pesto

  • ½ cup basil pesto (homemade or store bought)

Whipped Goat Cheese Mixture

  • 4 ounces goat cheese
  • 1 tablespoon olive oil
  • 2 tablespoons capers
  • 1 teaspoon lemon juice

Toppings

  • 8 ounces smoked salmon
  • ½ of small red onion (thinly sliced)
  • microgreens (e.g., arugula or broccoli) as garnish

Instructions

  1. Preheat the oven: Preheat the oven to 400℉ to prepare for toasting the bread slices evenly and creating a crispy base for the bruschetta.
  2. Prepare the pesto: If using homemade basil pesto, make it ahead of time and set it aside. Otherwise, have your store-bought pesto ready for spreading on the toasted bread.
  3. Make whipped goat cheese: In a small food processor, combine goat cheese, capers, lemon juice, and one tablespoon of olive oil. Blend until smooth and creamy. This mixture will add a tangy, rich layer to the bruschetta.
  4. Toast the bread: Lightly brush each side of the bread slices with olive oil to ensure crispiness and flavor. Arrange the slices on a baking sheet in a single layer. Bake for about 8 minutes, flipping halfway through. For smaller bread pieces like baguette slices, bake for 6 minutes, flipping halfway. Remove and allow to cool.
  5. Apply basil pesto: Spread a generous layer of basil pesto on the top side of each toasted bread slice, providing a fresh and herbaceous foundation.
  6. Add whipped goat cheese: Gently spread a layer of the whipped goat cheese mixture on top of the pesto. Be careful to spread lightly so the layers remain distinct and the flavors don’t blend prematurely.
  7. Top with smoked salmon: Place a single or double layer of smoked salmon slices on the cheese-topped bread. The salmon adds a smoky and savory element to the appetizer.
  8. Add garnishes: Top each bruschetta with thinly sliced red onions, fresh microgreens, and extra capers if desired. These elements add texture, sharpness, and freshness.
  9. Slice and serve: Use a sharp knife to cut the bruschetta into smaller, bite-sized pieces if desired, and serve immediately to enjoy the crisp texture and fresh flavors.

Notes

  • You can use store-bought basil pesto to save time or make your own for a fresher taste.
  • Adjust the amount of smoked salmon according to your preference for a single or double layer.
  • Use thickly sliced, high-quality bread such as sourdough or a rustic Italian loaf for best texture and flavor.
  • To make the whipped goat cheese mixture vegan, substitute goat cheese with a vegan cream cheese alternative and ensure capers and other ingredients fit your diet.
  • Serve immediately after assembling to keep the bread crisp and avoid sogginess.
  • Author: ELLA
  • Prep Time: 12 minutes
  • Cook Time: 8 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/smoked-salmon-bruschetta-recipe/