Chèvre Cheese and Smoked Salmon Bruschetta

Sourdough baguette slices, cut on an angle
Fruity extra-virgin olive oil
Garlic Salt
Chèvre Cheese (goat cheese)*
Smoked Salmon or Trout (remove skin)
Finely-diced red onion
Capers
Fresh herbs (such as dill, tarragon, chives)

  • Chèvre is the French word for goat cheese.

Preheat oven broiler.

Place bread slices on a broiler-safe baking sheet pan covered with non-stick aluminum foil. Drizzle olive oil over the top of each bread slice and then sprinkle with garlic salt.

Broil just until slices begin to brown on the edges, about 3 minutes a side (watch closely as this happens fast). Remove from oven and leave on baking sheet to cool.

NOTE: Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.


Baker’s Secret Basics Nonstick Small Cookie Pan, 13 Inch by 9 Inch

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