From the galley:
Smoked coho bruschetta with lemon herb marscapone
Fresh, creamy marscapone with a a zest of lemon is balanced out by the salty smoke of our tinned fish.
This recipe is a great way to take one tin of coho, and stretch it into a delicious appetizer for a group. We'd also recommend trying it with smoked octopus!
Cook Time: 5 minutes Prep Time: 5 minutes Serves: 4 - 6
Ingredients
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One baguette, sliced 1/4 thick. We love Acme from the Boise Farmer's Market!
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1/4 cup olive oil
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3 - 4 fresh garlic cloves
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8 oz marscapone cheese
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1/2 cup sour cream or greek yogurt
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1/2 lemon, juiced
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1/4 cup heavy cream
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1 teaspoon lemon zest
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1/4 cup capers, rinsed and finely chopped
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2 green onions (white part only) finely chopped
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2 tablespoons fresh dill
Directions
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Preheat oven to 400 degrees
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Lay out 1/4" slices of baguette on a baking sheet, brush with olive oil. Bake until toasted and crisp. Rub a peeled garlic clove across the crispy top; it adds a great, fresh garlic flavor! Set aside to cool.
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In a small bowl, mix mascarpone and sour cream until smooth; add lemon juice and cream; whip until soft peaks form
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Fold in lemon zest, capers, and green onion. Add 1/4 tsp salt if desired (we'd recommend assembling one bruschetta slice with the marscapone mixture and salmon, before salting the cheese mixture. Just to be sure you want the extra salt!)
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To assemble: smear a liberal amount of the cheese mixture, and top with crumbles of smoked coho. Top with a garnish of fresh dill, and a squeeze of lemon if desired.