Smoked Salmon Bruschetta
This easy bruschetta is great for entertaining as the bread can be toasted and the filling made a day in advance. Assembly is a snap. Perfect for a Valentines Day starter to a wonderful meal with wonderful wines.
Developed for Molesini Wine Club, the recipe is included in the Valentines Day wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Smoked Salmon Bruschetta
Serves 4
8 slices (4 ½ inches long x ¼ inches thick (11 centimeters x .6 centimeters) day-old sourdough
3 tablespoons (45 milliliters) olive oil, divided
4 ounces (112 grams) cream cheese, room temperature
2 tablespoons (30 milliliters) finely minced red onion
1 tablespoon (15 milliliters) rinsed and finely minced capers
1 tablespoon (15 milliliters) fresh lemon juice
2 ounces (58 grams) arugula or rocket
7 medium leaves fresh basil, finely chopped
6 ounces (160 grams) smoked salmon
4 small wedges fresh lemon
salt to taste
Directions
Toast bread: Preheat oven to 425° F (218° C). Place on a baking sheet and brush both sides lightly with olive oil, reserving 1 teaspoon (5 milliliters) for dressing the arugula. Toast for 10 to 15 minutes, until light brown, turning after 7 minutes. Cool completely. If not using at once, store in an airtight container.
Make spread: In a small bowl, mix cream cheese, onion, capers, and lemon juice. Store in the refrigerator in a sealed container if not using immediately. Bring to room temperature an hour before using.
To assemble: In a small bowl, toss arugula and basil with 1 teaspoon (5 milliliters) olive oil and a pinch of salt. Spread the bread evenly with cream cheese mixture, top with arugula, then with salmon. Place two pieces on each plate with a wedge of lemon or serve on a platter.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
