Smoked Salmon and Cilantro Bruschetta
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Smoked Salmon and Cilantro Bruschetta
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
3 minutes
Prep Time:
30 minutes
Cook Method:
baked
Cook Temp:
400 degrees F
Directions:
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1. Preheat oven to 400°F. Have ready 1 or 2 baking sheets.
2. Put cilantro, sour cream, cream cheese, cumin, lemon juice, mustard, salt, and pepper in a food processor or blender. Blend
until smooth. May be made up to 1 day in advance and stored, refrigerated, in an airtight container.
3. Cut bread on the diagonal into 1/4-inchthick slices. There should be 40 to 50 slices. Place on baking sheets and toast
at 400°F for 2 to 3 minutes, until golden brown. Lightly rub each slice with cut side of garlic cloves. Allow bread slices to cool,
then spread each slice with about 1 tsp. cilantro sauce. Cut salmon into smaller slices, enough for all the toasts, and top
each toast with a slice of salmon and a cilantro leaf. Serve immediately.

Notes:

Use Hannaford products for the following ingredients: sour cream, whipped cream cheese, Parisien bread. Nature's Place Organic is the suggested brand name for the spicy brown mustard.

Recipe courtesy of Robin Berger via Hannaford fresh Magazine March/April 09.
3/4 cup Cilantro
1/2 cup Sour Cream
1/4 cup Cream Cheese, whipped
1/2 tsp Cumin, ground
1 1/2 tsp Fresh lemon juice
1 Tbs Mustard, spicy brown
1/4 tsp Salt
1/4 tsp Black pepper, freshly ground
1 ea Bread, French, loaf
3 ea Garlic cloves, peeled and halved
8 oz Sliced smoked salmon, package