- To make this crispy salmon bruschetta, start by mixing the cottage cheese, feta cheese, and cream in a bowl. Add a pinch of salt and pepper and stir with a blender or mixer until the mixture is smooth.
- Next, slice a baguette into pieces and grill them in a pan until they are golden brown. Spread the cheese mixture generously on top of the baguette slices. Drain the canned salmon, saving a little bit of the oil, and place the salmon on the top of the cheese mixture.
- Thinly slice the radish and arrange it on the top of the salmon. Cut the cherry tomatoes in half and place them around the dish, alongside the bruschetta. Add the dried tomatoes and capers on the top of the bruschetta.
- Garnish the dish with microgreens and arugula, along with lemon slices. Finally, top the bruschetta with a drizzle of salmon oil to add an extra burst of flavor.
- Your delicious and flavorful bruschetta with salmon is now ready to serve! It makes a perfect appetizer for any occasion, enjoy every bite! Pour a glass of wine and enjoy Italian classics served with “Brīvais Vilnis” grilled salmon
- To prepare the sun-dried tomatoes, soak them in hot water for about 10 minutes to rehydrate them before chopping and using them in the recipe.
- Cut the cherry tomatoes into small pieces and spread them evenly over the bruschetta.
- Toast the bread just before serving to ensure it is warm and crispy and add the cheese and salmon toppings immediately before serving to prevent the bread from becoming soggy.
- To add more flavor and texture to the dish, consider using a mixture of different types of tomatoes, such as heirloom or grape tomatoes, in addition to the cherry tomatoes and sun-dried tomatoes.