Smoked Salmon Bruschetta Recipe
dill-cucumber cream cheese, grilled fennel, micro greens
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Ingredients
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Bruschetta base
Dill-cucumber cream cheese
Grilled fennel
Topping & garnish
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