Usuba
Bruschetta with Salmon and Goat Cheese
Crispy bread slices with a delicate filling of lightly salted salmon, creamy cheese with a sharp sauce, and goat cream. Garnished with capers, cherry tomatoes, and crispy olive crumble. An elegant appetizer for a festive table.
- Total
- 15 min
- Standard serving
- 250 g
Ingredients
Total 17- White bread
90 g≈ 3 slice - Butter
10.989 ml≈ 2 slice - Arugula
5 g≈ 1 sprig - Lightly salted salmon
80 g≈ 4 slice - Capers
4 g≈ 4 pcs - Cherry tomatoes
4 g≈ 1/4 pcs - Baby Spinach
1 g - Cream cheese
15 g≈ 1 tbsp - Kimchi sauce
5 g≈ 1 tsp - Goat cheese
20 g≈ 4 tsp - Feta cheese
5 g≈ 1 tsp - Dry white wineбелый
5 ml≈ 1 tsp - Xanthan
0.5 g - Salt
1 g - Black peppercornsмолотый
0.5 g≈ 3/4 pcs - Olives
2 g≈ 1/2 pcs - Breadcrumbs
2 g≈ 1 tsp
Instructions
- 1
Step 1
Fry the bread slices on both sides in butter until golden brown.
Mix cream cheese with kimchi sauce. Spread the mixture on toasted bread, add arugula and sliced salmon.
- 2
Step 2
Heat the goat cheese, white wine, and feta cheese in a saucepan. Add xanthan gum to thicken the mixture.
Pour the cream into a pastry bag.
- 3
Step 3
Decorate the bruschetta with capers, sun-dried cherry tomatoes, mini spinach, and goat cheese cream piped from a pastry bag.
- 4
Step 4
Prepare an olive crumb: remove the pits, mix the pulp with breadcrumbs and butter. Heat, dry, and grind in a blender.
Sprinkle the bruschetta with olive crumbs before serving.
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