Smoked Salmon Bruschetta Recipe

Preheat and slice

Preheat your oven to 400°F (200°C). Using a serrated knife, slice the baguette on the diagonal into 12–14 pieces about 1/2-inch thick.

Prepare garlic oil

In a small bowl, combine 3 tablespoons olive oil, minced 1 garlic clove (reserve the second clove for rubbing), sea salt and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Brush and toast

Arrange the bread slices on a baking sheet in a single layer. Brush the top of each slice with the garlic oil mixture. Toast in the preheated oven for 7–9 minutes, or until edges are golden and the centers are set but still slightly tender.

Garlic rub

Remove to a cooling rack. While still warm, rub the cut side of the reserved garlic clove lightly across the top of each toasted slice to impart a subtle garlic aroma.

Make the spread

In a medium bowl, combine 6 tablespoons room-temperature cream cheese, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Mix until smooth and spreadable. Fold in the finely minced shallot, 1 tablespoon minced chives (reserve a little for garnish), and 1 tablespoon chopped dill. Season the spread with a pinch of salt and a little black pepper to taste.

Prepare smoked salmon

If the smoked salmon is in large slices, cut or tear into bite-sized pieces roughly 1-inch across. If using hot-smoked salmon, remove any skin and flake gently with a fork.

Capers and cucumber

Rinse and drain 2 tablespoons capers and pat dry. If using cucumber, slice thinly (about 1/8-inch) and pat dry to remove excess moisture.

Assemble topping components

Keep the prepared components nearby: cream cheese spread, salmon pieces, capers, cucumber slices (if using), remaining dill and chives, and microgreens or baby arugula (if using).

Spread

Using a butter knife or small spatula, spread about 1 teaspoon to 1 tablespoon (depending on bread size) of the cream cheese mixture over each toasted bread slice to form a thin, even layer.

Top with salmon and accoutrements

Place one or two pieces of smoked salmon on top of each spread layer. Add a few capers and, if desired, a thin cucumber slice. Top with a small pinch of microgreens or baby arugula.

Garnish

Finish each bruschetta with a small sprinkle of fresh dill and the reserved chives, a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil over the salmon, a grind of fresh black pepper and a small pinch of flaky sea salt. Optionally squeeze a few drops of lemon juice from the lemon wedge over selected pieces.

Serve

Arrange on a serving platter and serve immediately so the toast remains crisp. Leftover components (spread and salmon) can be refrigerated separately for up to 2 days; assemble just before serving.