Smoked Salmon Bruschetta Recipe
Sourdough Toast | Hau'ula Tomato | Basil | Melted Fontina Cheese
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Ingredients
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Bread
Toppings
Method
Preparation
- 1
Toast the Bread
Preheat your oven to 400°F (200°C). Slice the sourdough bread into 1-inch thick slices and arrange them on a baking sheet. Drizzle with olive oil and toast in the oven for about 10-12 minutes or until golden brown and crispy.
- 2
Prepare the Toppings
While the bread is toasting, dice the Hau'ula tomatoes and chop the fresh basil leaves. In a bowl, mix the diced tomatoes and basil, and season with salt and black pepper to taste.
- 3
Melt the Cheese
In a small saucepan over low heat, melt the Fontina cheese until it becomes gooey and creamy. Stir occasionally to prevent burning.
Assembly
- 4
Assemble the Bruschetta
Once the bread is toasted, remove it from the oven. Spread a generous amount of melted Fontina cheese on each slice of bread. Top with a layer of the tomato and basil mixture, and finally, add pieces of smoked salmon on top.
- 5
Serve
Serve immediately while the bruschetta is warm. Enjoy your Smoked Salmon Bruschetta!