Foods | Cooking
Hints & Tips
This delicious appetizer recipe and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen likes to serve this appetizer with her
Rustic Leek and Potato Soup.
Karen says, "This is a delightful appetizer. Fast, easy and so pretty on a plate. Look for quality smoked
salmon or trout, and a good Chèvre (goat cheese)."
Chèvre Cheese and Smoked Salmon Bruschetta Recipe
Yields: serves many
Prep time: 20 min
Cook time: 6 min
Sourdough baguette slices, cut on an angle
Chèvre Cheese (
Smoked Salmon or Trout (remove skin)
Finely-diced red onion
Fresh herbs (such as dill, tarragon, chives)
Chèvre is the French word for goat cheese.
Preheat oven broiler.
Place bread slices on a broiler-safe baking sheet pan covered
with non-stick aluminum foil. Drizzle olive oil over the top of each bread slice and then sprinkle with garlic salt.
Broil just until slices begin to brown on the edges, about 3 minutes a side (watch
closely as this happens fast). Remove from oven and leave on baking sheet to cool.
NOTE: Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.
- Using a flat serving platter, place
toasted baguette slices, whole piece of smoked fish, goat
cheese, red onion, and capers over the top of each slice.
- Put the goat cheese, onions and capers on
small plates for easier serving. Allow each guest to make up
their own appetizer, as desired. I like to place a couple of
sample pieces on the platter.