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Meat and Seafood

Smoked Salmon and Cilantro Bruschetta
3/4 cup Cilantro
1/2 cup Sour Cream
1/4 cup Cream Cheese, whipped
1/2 teaspoon Cumin, ground
1 1/2 teaspoon Fresh lemon juice
1 tablespoon Mustard, spicy brown
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1 lb french bread
3 each Garlic cloves, peeled and halved
8 oz Sliced smoked salmon, package
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Smoked Salmon and Cilantro Bruschetta

Smoked Salmon and Cilantro Bruschetta

Smoked Salmon and Cilantro Bruschetta
  • Servings:Serves 25
  • Prep Time:30 minutes
  • Cook Time:3 minutes
1. Preheat oven to 400 degrees 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-inch thick slices. There should be 40 to 50 slices. Place on baking sheets and toast at 400 degrees 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.
Source: Hannaford fresh Magazine, March - April 2009