Recipes

Smoked Salmon Mozzarella Bruschetta with Pine Nuts

Appetizer  Christmas  Easter  Game Day  High Protein  Labor Day  Mardi Gras/Carnival  Misc. One Dish  Mother's Day  New Year's Eve/Day  No Bake/Cook  Nutty  Oven  Pescetarian  Refrigerator  Savory  St. Patrick's Day  Stove  Sugar-Free 

• Cooking Time: 0
• Servings: 4
• Preparation Time: 15
• 6 Tbsp Pine Nuts
• 8 oz fresh mozzarella
• 8 oz of finely diced smoked salmon
• 6 Tbsp olive oil
• salt and freshly ground pepper
• 8 slices Italian bread rubbed with garlic clove, lightly toasted on baking sheet
• fresh basil leaf or chopped chives for garnish

1.Rub 1/2 inch slices of bread with the cut side of garlic.

2. Place on cookie sheet and bake 5 minutes at preheated 350 oven.

3.Toast pine nuts in skillet over medium heat shaking till they're fragrant.

4.Cut mozzarella cut into small dice and put into bowl.

5.Dice smoked salmon and add to bowl.

6.drizzle mozzarella and salmon with olive oil then add salt and pepper to taste.

7.Hold until ready to make bruschetta.

8. Spread the salmon mixture on toasted bread and top with basil leaf or chopped chives.

My friend's sister, a judge in Santa Fe who doesn't have the time for complicated recipes made this in the summer with perfect tomatoes. Since those aren't available during the holidays I adapted this recipe and got raves.

No Reviews at this time.

Author: Linney the Judge in Santa Fe