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
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.
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.
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
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.
Serve
Serve immediately while the bruschetta is warm. Enjoy your Smoked Salmon Bruschetta!
