(salmon Bruschetta) Recipe

Slice and toast

Preheat oven to 425°F (220°C). Cut the baguette into 12 slices about 1/2-inch thick on the bias for larger surface area. Arrange slices on a baking sheet in a single layer.

Brush the top of each slice lightly with the 3 tbs extra-virgin olive oil (or brush both sides if you prefer a more toasty base). Sprinkle the 1/2 tsp salt evenly over the slices.

Toast in the preheated oven 6–9 minutes, turning once halfway, until golden and crisp at the edges. Alternatively, grill the slices over medium-high heat 1–2 minutes per side.

Remove from oven, immediately rub the top of each warm toast with the cut garlic clove for a subtle garlic note and lightly brush with 1 tsp oil if any spots look dry. Set aside to cool slightly.

Make the spread

In a small bowl, combine 8 oz goat cheese with 2 tbsp Greek yogurt or crème fraîche (if using) to reach a spreadable consistency. Add 2 tbsp chopped chives, 1 tbsp dill, 1 tbsp parsley, 1 tsp lemon zest, 1 tsp lemon juice, 1/4 tsp black pepper, and 1/4 tsp salt.

Use a fork or small spatula to mash and fold until smooth and evenly combined. Taste and adjust seasoning with a pinch more salt or lemon juice if desired. Keep at room temperature until assembly so it stays soft enough to spread.

Prep vegetables and capers

Halve the cherry tomatoes (or quarter if large). Thinly slice the 1/2 red onion into rings and separate into slivers. Rinse and drain 2 tbsp capers to remove excess brine.

Dress the topping

In a bowl combine the tomatoes, sliced onion, and capers. Drizzle 1 tbsp extra-virgin olive oil, 1 tsp balsamic vinegar, and 1/2 tsp lemon juice over them. Season with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat. Taste and adjust acidity or salt as needed. Let sit 5–10 minutes to marry flavors.

Prepare smoked salmon

If smoked salmon slices are in large pieces, use kitchen shears or a knife to cut into bite-size strips about 1–2 inches long so they are easy to place on the toasts. Keep chilled until assembly.

Build the bruschetta

Spread about 1 heaping tablespoon of the herbed goat cheese onto each toasted bread slice, leaving a small border. On top of the cheese, place a small pile (about 1–1.5 tablespoons) of the dressed tomato/onion/caper mixture.

Fold or drape a piece of smoked salmon (about 2/3 oz per toast) over the tomato mixture. If desired, tuck a few micro-greens under or on top of the salmon for freshness and visual height.

Drizzle each bruschetta lightly with about 1/4 tsp balsamic glaze (or a few drops) and finish with a few dill fronds and a small grind of black pepper. Serve with lemon wedges on the side for guests to squeeze if they like a brighter finish.

Arrange on a platter and serve immediately so the toast remains crisp. If making a few minutes ahead, keep assembled bruschetta on a single layer and avoid stacking to prevent sogginess.