Salmon Star Toasts
Preparation Time: 10 min
Cooking Time: 10 min
Serves 2
INGREDIENTS
- 1 Loaf Brioche, sliced
- Olive Oil
- 12 oz Smoked Salmon, sliced thin
- 4 oz (1/2 block) Cream Cheese, at room temperature
- 1 Jar Reese Capers
- ½ tsp Worcestershire Sauce
- 2 TBSP Sliced Green Onions
- Salt and Pepper to Taste
DESCRIPTION
This recipe may look difficult and fancy, but it is simple and easy to make. For a brunch, breakfast, or party dinner, this appetizer is made with toasted bread slices with cream cheese, salmon, and Reese Capers.
DIRECTIONS
1. Preheat the oven to 375 and line a sheet pan with foil for easy clean up.
2. Use a star shaped cookie cutter to cut star shaped out of the brioche.
3. Place the bread onto the prepared sheet pan. Drizzle with olive oil and sprinkle with salt.3. Place the bread onto the prepared sheet pan. Drizzle with olive oil and sprinkle with salt.
4. Place into the oven for 5-7 minutes, or until golden brown.
5. Meanwhile, in a medium bowl, mix the cream cheese, green onion, ⅓ C of the capers, and Worcestershire sauce. Season with salt and pepper.
6. Spread the cream cheese mixture onto the toasts. Place the remaining cream cheese mixture into a piping bag or ziplock bag and set aside.
7. Use the same star cutter to cut stars out of the salmon. Place the salmon on top of the toast.
8. Snip off the tip of the piping bag and pipe a dollop of the cream cheese mixture in the center of the salmon.
9. Top with a fre capers and a sprig of fresh thyme.
2. Use a star shaped cookie cutter to cut star shaped out of the brioche.
3. Place the bread onto the prepared sheet pan. Drizzle with olive oil and sprinkle with salt.3. Place the bread onto the prepared sheet pan. Drizzle with olive oil and sprinkle with salt.
4. Place into the oven for 5-7 minutes, or until golden brown.
5. Meanwhile, in a medium bowl, mix the cream cheese, green onion, ⅓ C of the capers, and Worcestershire sauce. Season with salt and pepper.
6. Spread the cream cheese mixture onto the toasts. Place the remaining cream cheese mixture into a piping bag or ziplock bag and set aside.
7. Use the same star cutter to cut stars out of the salmon. Place the salmon on top of the toast.
8. Snip off the tip of the piping bag and pipe a dollop of the cream cheese mixture in the center of the salmon.
9. Top with a fre capers and a sprig of fresh thyme.