This recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- Sourdough baguette slices, cut on an angle
- Fruity olive oil, extra-virgin
- Garlic salt
- Chevre cheese (goat cheese)*
- Smoked Salmon or Trout (remove any skin and discard)**
- Red onion, finely-diced
- Capers
- Fresh herbs (such as dill, tarragon, and/or chives)
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Preheat oven broiler.
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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.
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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.
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NOTE: Bread can be toasted 3 hours ahead of using. Cover loosely with foil and leave at room temperature.
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Serving Suggestions:
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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.
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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.
* 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.
Categories:
Bruschetta Appetizers Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese Grilled & Smoked Salmon Pacific Northwest Salmon Appetizers