Thursday, August 4, 2011

Culinary Arts: Smoked Salmon Bruschetta

Culinary Arts
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Smoked Salmon Bruschetta
Aug 4th 2011, 10:03

These smoked salmon bruschetta can be prepped hours in advance and refrigerated, but are quick enough to make and serve in 15 minutes. The smoked salmon brings rich deep flavor, which the brie lightens up making it suitable for an appetizer. Dill and red onion are optional, but lend a remembrance of lox. Serves 2.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • good quality baguette
  • 3 oz. packaged smoked salmon
  • 1 oz. brie
  • 1 tsp. olive oil
  • 1 Tbsp. finely chopped red onion (optional)
  • 6 sm. sprigs fresh dill (optional)


1. Turn oven on to broil.

2. Slice baquette on a diagonal into 6, 1/2-inch slices. Cut salmon on a diagonal into 6 thin, 1/8-inch slices. Cut brie into 6 slices.*

3. Brush one side of baguette slices with olive oil, arrange on a baking sheet, and toast until they just begin to brown, 3 - 5 minutes.

4. Turn slice of bread over, add a slice of salmon, a slice of cheese, and sprinkle with a bit of red onion.

5. Return to broiler and cook until cheese begins to melt, 3 - 5 minutes.

6. Add a sprig of dill and enjoy.

*Note: the salmon and brie should be cut so that they're roughly the same size as the slices of bread.

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