Smoked Salmon Crostini, the Ultimate Italian Style Breakfast !
Smoked salmon crostini are the Italian version of bagels and lox, simply put. Not the same thing, just a spin on it, and If you like bagels and lox at all, you will absolutely love my smoked salmon crostini.
Salmon is salmon, but here lies the major difference: Lox is actually brined salmon fillet, while smoked salmon is a cured smoked salmon fillet. Two different things. If you have trouble finding it at the store,you can order some here from Williams-Sonoma.
I would have to admit, the smoked salmon crostini are probably my favorite of all the bruschetta and crostini I throw together around the shack. The perfect Sunday Morning breakfast in bed, and the perfect holiday appetizer. Fast and easy to throw together, and also oh so pretty.
Dill and chives are just that match made in heaven herb combo for salmon, and also for the creamy mascarpone cheese. However, whatever fresh herbs look good at the market is what I go for. I stick with delicate herbs but do change things up a bit.
I feel that salt is unnecessary in this recipe, as the smoked salmon is already perfectly seasoned. If you must, just sprinkle it with a couple of course sea salt flakes at the end, like a nice smoked volcanic salt, or one of those exotic salts.
I’m sure I mention this on every crostini and bruschetta recipe, but I’ll do it again. When grilling the bread for your smoked salmon crostini, make sure the pan you are using is hot and ready to go. It should only take about one minute per side to get some nice crisp grill marks while the interior stays soft.
These smoked salmon crostini or bruschetta , are perfect on their own or next to scrambled eggs or even a frittata . Ideally served in bed of course 😉
Worth noting: when shopping for smoked salmon keep in mind you are buying a delicacy. So go for the wild caught thin slices of smoked salmon, even if that means an extra couple of dollars at the register. Stay away from all the farm raised, color added salmon fakes, they are not the same animal, and definitely not the same taste.
- 4 -5 oz smoked salmon thin sliced & wild caught
- 8 slices crusty bread 1/2 inch thick
- 3 cloves garlic
- 8 oz mascarpone cheese
- 4 dill sprigs
- 1/4 c chives snipped
- Freshly cracked Black pepper to taste
- 2 tsp extra virgin olive oil.
- Smoked Sea salt to taste optional
Heat up a cast iron pan and grill the bread on both sides until nice grill marks form.
Take the garlic clove out of the paper and rub one side of each slice of bread to your liking.
Using a butter knife spread the mascarpone cheese over the top of each slice of bread in a thick layer. Sprinkle with half of the chives and dill.
Divide the smoked salmon between the crostini and sprinkle with the remaining of the dill and chives. Finish with a tiny drizzle of extra virgin olive oil and freshly cracked black pepper over the top.
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