Name: The Public Kitchen & Bars SMOKED SALMON BRUSCHETTA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1.5 cups French baguette (1/2-inch slices); 2 tbs Extra-virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Freshly ground black pepper; 8 oz Cream cheese, softened; 0.5 cups English cucumber, peeled and finely diced; 2 tbs Fresh dill, finely chopped; 1 tsp Lemon zest; 1 tsp Fresh lemon juice; 0.5 tsp Garlic, minced; 2 tbs Plain Greek yogurt (optional, for looser texture); 0.25 tsp Salt; 0.125 tsp Black pepper; 1 cup Fennel bulb, trimmed and cut into 1/4-inch slices; 1 tbs Olive oil; 0.5 tsp Lemon juice; 0.125 tsp Salt; 0.0625 tsp Black pepper; 8 oz Smoked salmon, thinly sliced or torn into 1-2 inch pieces; 0.5 cups Microgreens (mix of dill/pea shoots or similar); 1 tbs Capers, drained; 2 pcs Finishing lemon wedges; 0.25 tsp Flaky sea salt; 0.0625 tsp Black pepper

Method

Bruschetta base

1
Prepare and toast bread
Preheat oven to 425°F (220°C) or heat grill pan to medium-high. Slice baguette into 1/2-inch slices (about 12–16 slices). Brush both sides lightly with 2 tablespoons olive oil and arrange in a single layer on a baking sheet. Sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp. Alternatively, grill 1–2 minutes per side until char marks appear.

Dill-cucumber cream cheese

2
Make cream cheese spread
In a medium bowl, combine 8 oz softened cream cheese and 2 tablespoons Greek yogurt (if using). Add 1/2 cup finely diced cucumber (squeeze out excess moisture on paper towel), 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and 1/2 teaspoon minced garlic. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth and spreadable. Taste and adjust lemon, salt, or dill to preference. Keep chilled until assembly.

Grilled fennel

3
Prep and grill fennel
Toss 1 cup sliced fennel with 1 tablespoon olive oil, 1/2 tsp lemon juice, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper. Heat a skillet or grill pan over medium-high heat. Add fennel slices in a single layer and cook 3–4 minutes per side until caramelized and tender. Remove from heat and let cool slightly. Slice or chop into smaller bite-sized pieces if slices are large.

Topping & assembly

4
Assemble bruschetta
Spread about 1 tablespoon of the dill-cucumber cream cheese evenly on each toasted baguette slice (reserve any extra in refrigerator). Top each with a small piece of grilled fennel (about 1 teaspoon), then add a piece or two of smoked salmon (about 3/4 oz per crostini). Scatter a few capers (about 1/4 tsp) over each, and finish with a small handful of microgreens.
5
Finish and serve
Arrange bruschetta on a platter. Sprinkle lightly with flaky sea salt (a pinch per piece) and a turn of freshly ground black pepper. Offer lemon wedges to squeeze over just before eating. Serve immediately so bread stays crisp.

Smoked Salmon Bruschetta Recipe

Ingredients

Bruschetta base

Dill-cucumber cream cheese

Grilled fennel

Topping & garnish

Method

Bruschetta base

Prepare and toast bread

Dill-cucumber cream cheese

Make cream cheese spread

Grilled fennel

Prep and grill fennel

Topping & assembly

Assemble bruschetta

Finish and serve

More from The Public Kitchen & Bar