Pesto & Smoked Salmon Bruschetta

This is my favorite bruschetta and it has my favorite ingredient in it . . .  CAPERS!

Pesto

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste

Mix all the ingredients in a food processor until the pesto is creamy and smooth. Add more oil if you want your pesto more fluid.

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Smoked Salmon Bruschetta

  • 1 French Baguette
  • 1 – 4 oz. package smoked wild sockeye salmon
  • 1 red onion minced
  • 1 jar large capers
  • 1 – 8 oz. container mascarpone cheese
  • prepared pesto
  • olive oil for bread

Slice the baguette in 1/2 slices. Place the slices on a baking sheet, spread olive oil on each slice with a pastry brush and heat in the oven on 350 degrees for 5 – 10 minutes to warm them. Remove bread slices from oven and spread a thin layer of mascarpone cheese, a layer of pesto, cover with a piece of smoked salmon and sprinkle with minced red onions and capers and serve immediately.

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1 Comment

  1. Pingback: Fig, Caramelized Onion & Gorgonzola Cheese Flatbread | Before Dinner

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