Bruschetta with Chevre and Smoked Salmon

Bruschetta with Chèvre & Smoked Salmon

Bruschetta with chèvre, capers, and smoked salmon. A simple, tasty, and very pretty appetizer. Perfect for a celebration or brunch!


4 ounces smoked salmon
4 ounces plain chèvre
1/2 medium red onion, finely chopped
2 ounces sour cream
2 tablespoons capers
1-2 tablespoons extra virgin olive oil
1 freshly baked baguette
Freshly ground black pepper

Optional Garnishes: Lemon wedge, cucumber slice, ribbons of red onion, pea or sunflower sprouts

Directions (Bread):

  1. Slice the baguette into 8 1/2-inch slices.
  2. Brush olive oil on both sides of the bread.
  3. Place the bread slices in a frying pan or toast them in the oven at 400 degrees until lightly toasted/browned on both sides.
  4. If you want to do this in advance, you may toast/brown the bread on one side as described above, then cool. Place them in a ziplock bag until you’re ready to finish and serve to your guests.

Directions (Topping):

  1. Arrange the baguettes on a flat surface.
  2. Mix chèvre, sour cream, red onion, and capers together in a small bowl.
  3. Spoon and spread the chèvre mixture 1/8 – 1/4" thick on each slice.
  4. Fold a slice of smoked salmon on top of the chèvre mixture.
  5. Top with a hint of freshly ground black pepper.
  6. Arrange on platter and serve.

Share this recipe: