Description
Make your gatherings special with smoked salmon bruschetta. A fresh, elegant appetizer that everyone will love in just 20 minutes.
Ingredients
6-8 slices crusty bread
2 tablespoons olive oil
8-oz cream cheese, softened
1/4 cup crème fraîche
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
2 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped
½ small red onion, sliced thin and rings separated
8-oz smoked salmon
Garnishes, optional-
Capers, drained and patted dry
Chives, chopped
Dill
Fresh cracked pepper
Everything bagel seasoning
Instructions
Preheat your oven to 350 F and line a baking sheet with foil. Lay the slices of bread on the baking sheet and brush lightly with olive oil. Bake for about 5-8 minutes, or until lightly toasted.
While the bread toasts, in a medium mixing bowl use a handheld mixer to whip the cream cheese, crème fraiche, lemon juice, lemon zest, and kosher salt until smooth and fluffy. Add the chives and fresh dill and mix until just combined.
Once the bread is out of the oven, remove the bread pieces to a cutting board or serving platter and let cool for 5-10 minutes.
Once cooled, spread the cream cheese mixture over the top of the bread. Lay a few pieces of red onion on top followed by a few pieces of smoked salmon.
Top with your desired garnishes and serve fresh. You can garnish all of them the same or make them all slightly different.
Notes
Want to make this into a fancy breakfast? Swap the bread for a toasted bagel.
You can swap crème fraiche with sour cream.
Other options for topping- sliced cucumbers, radishes or avocado. Roe would also be nice.
You can make the spread up to 3 days in advance. Refrigerate, covered until ready to use. Let the spread sit out at room temperature for 20-30 minutes so it can be easier to spread.
These are best eaten fresh. Toasting them will allow them to sit for a little bit without getting soggy, but I would try not to assemble them until ready to eat. Let your guests put their own garnishes on, if desired.