Chevre Cheese and Smoked Salmon Bruschetta Recipe

This outstanding Chevre Cheese and Smoked Salmon Bruschetta Recipe is easy to make and so pretty on a plate when served.  It is one of my favorite appetizer recipe and a go-to recipe for a last minute party idea.  Smoked salmon bruschetta can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes.  Nobody needs to know that this appetizer is totally effortless to make!

 

Some goat cheese is spread on a toasted baguette and then topped with an excellent-quality smoked salmon to create this simple and delicious bruschetta appetizer.  Always look for quality smoked salmon or trout and a good Chevre (goat cheese) when purchasing the ingredients for making this outstanding recipe.  Serve these bruschetta with the smoked salmon toppings as an appetizer or add soup and a salad for an easy lunch or supper.  You can also serve this bruschetta for a family lunch or dinner and put out the ingredients and let everyone assemble their own!  This appetizer is also excellent served with Karen’s Rustic Leek and Potato Soup recipe and Rustic Leek and Potato Soup recipe.

 

This recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

 Chevre Cheese and Smoked Salmon Bruschetta


Chevre Cheese and Smoked Salmon Bruschetta Recipe:

Chevre Cheese and Smoked Salmon Bruschetta Recipe

Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: serves many

Ingredients:

Sourdough baguette slices, cut on an angle
Fruity extra-virgin olive oil
Garlic Salt
Chevre Cheese (goat cheese)*
Smoked Salmon or Trout (remove any skin and discard)**
Finely-diced red onion
Capers
Fresh herbs (such as dill, tarragon, and/or chives)

* Chevre is the French word for goat cheese.

** Use approximately 1/2 ounce of smoked salmon per bruschetta. You can use thinner slices if you prefer less of the smoked salmon flavor.

 

Instructions:

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 bread 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 of using. Cover loosely with foil and leave at room temperature.

Serving Suggestions:

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.

Tray of prep ingredients

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.

 

https://whatscookingamerica.net/KarenCalanchini/ChevreSmokedSalmonAppetizeri.htm

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