Smoked Salmon Bruschetta Recipe
bob's smoked salmon, chive cream, caperberries, field & fire baguette
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Ingredients
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Bruschetta base
Chive cream
Topping
Method
Bruschetta base
Preheat and slice
Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices, about 1/2 inch thick. Arrange slices on a baking sheet in a single layer.
Toast
Toast the bread in the preheated oven for 8–10 minutes, turning once, until golden and crisp at the edges but still slightly tender in the center. Remove and let cool slightly.
Rub with garlic (optional)
Peel the garlic cloves. While the toasts are still warm, rub the cut side of a garlic clove over each slice to impart a subtle garlic aroma. Discard used garlic.
Chive cream
In a medium bowl, combine 6 oz softened cream cheese and 3 tbs sour cream. Whip with a whisk or electric mixer until smooth and spreadable. Stir in 3 tbs finely chopped chives, 1 tsp lemon zest, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer the chive cream to a piping bag or small bowl for spreading.
Topping & assembly
Prepare tomatoes and caperberries
If using vine tomatoes, core and thinly slice them; if using cherry tomatoes, halve them. Pat caperberries dry with paper towel and trim stems if necessary. Roughly chop half of the caperberries for easier eating, leaving some whole for garnish.
Spread chive cream
Spread about 1 heaping tablespoon (or pipe 1 tbsp) of chive cream onto each toasted baguette slice, leaving a thin border so the bread remains crisp.
Layer salmon and other toppings
Fold or loosely roll thin slices of smoked salmon into small rosettes and place 1–2 pieces (about 0.5–0.75 oz) on each toast. Top each with a piece or two of sliced tomato, 1 chopped caperberry and a whole caperberry for garnish, and a small pinch of microgreens or baby arugula if using.