Smoked Salmon Bruschetta Recipe
Cream cheese, Olives, Capers, EVOO
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Ingredients
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Toasted bread
Spread
Topping
Method
Toasted bread
- 1
Slice and prepare
Preheat the oven to 425°F (220°C). Slice the baguette on a slight diagonal into 12–16 slices about 1/2-inch thick. Place slices on a baking sheet in a single layer.
- 2
Brush each slice lightly on both sides with 2 tablespoons of EVOO. Season the tops with a light sprinkle of sea salt and 1/2 teaspoon black pepper distributed across the slices.
- 3
Toast in the preheated oven for 6–9 minutes, flipping once halfway through, until the slices are golden and crisp at the edges. Remove and let cool slightly.
Spread
- 4
Make lemon-dill cream cheese spread
In a medium bowl, beat 8 oz cream cheese with 1 tablespoon fresh lemon juice and 1/2 teaspoon lemon zest until smooth. Stir in 2 tablespoons finely chopped fresh dill (or 1/2 tsp dried) and 1/4 teaspoon black pepper. Adjust salt sparingly — smoked salmon and capers are salty. If spread is very thick, thin with 1–2 teaspoons of milk or olive oil for a spreadable consistency.
- 5
Taste and adjust: add a tiny pinch of salt only if necessary, and more lemon if you want a brighter finish.
Topping
- 6
Assemble bruschetta
Spread about 1 tablespoon of the lemon-dill cream cheese onto each toasted bread slice, leaving a small border at the edges.
- 7
Top each spread slice with a small folded piece of smoked salmon (about 0.5–0.7 oz per slice). Arrange salmon so it sits lightly on the spread.
- 8
Scatter chopped olives (about 1 teaspoon per slice) and a few capers (2–3 per slice, or break capers for even distribution) over the salmon. Add a few thin slivers of red onion to some slices if using for brightness and crunch.
- 9
Drizzle the assembled pieces very lightly with 1 tablespoon extra-virgin olive oil total (about a few drops per slice). Finish each bruschetta with a small sprig of fresh dill and a light crack of black pepper (use the remaining 1/4 tsp across all slices).
- 10
Serve immediately while bread is still slightly warm and crisp. If making ahead, assemble no more than 30 minutes ahead and keep loosely covered in the refrigerator; bring to room temperature before serving.
