Salmon. Salllllll mon. Smoked salmon is the star today in my smoked salmon goat cheese bruschetta recipe. Give this girl some cheese and a baguette and she’s (i’m) all set. And here i’ve fulfilled both requirements. That’s why this smoked salmon goat cheese bruschetta is a new favorite snack/appetizers/breakfast/meal of mine. The hubby and I absolutely love the combination of bagels with cream cheese and lox. That’s where the idea for this appetizer stems from. Only it’s fancy sh-mancy enough for a weekend get together with friends and family. And did I mention easy enough to whip up for a date night on a weeknight too? Double. Win. Anees said that this smoked salmon goat cheese bruschetta was definitely a keeper. In fact, I can’t remember the last time he expressed so much enthusiasm for a fancy looking appetizer! He’s a no frills, just the main meal kinda guy.
The smoked salmon can be layered on thick like I did. Or you can cut the quantity by half to make them lighter. The hubby insists on thick layers of smoked salmon, so that’s the way we do it around here. The goat cheese for this bruschetta recipe is whipped up with cream cheese to provide a light, airy pillow-like cheese layer that’s simply flavored with a handful of chives, a little richness from mayo, and a little bit of garlic. This is easy, easy, easy. Lots of flavor in this recipe with less than 10 ingredients! Make sure to toast your bruschetta with a good brushing of olive oil on both sides. The crunch from the bruschetta pairs wonderfully with all the textures in this smoked salmon goat cheese bruschetta recipe. You can make the whipped goat cheese portion of the recipe before hand and just assemble this together the day you serve. Whipped goat cheese mixture can be made up to 48 hours in advance. Just make sure to bring it back to room temperature so that it smears easier on the toasted baguette. So run, don’t walk. I your guests and I NEED you to make this recipe. And I promise you these smoked salmon goat cheese bruschetta bites will be flying off the plate! Disclosure: This post is sponsored by Organic Creamery. I have not received any monetary compensation for this post. The company did provide product. All opinions expressed are my own. Like this recipe? Craving more? Stay in touch and show your love! Follow me on Instagram, Pinterest, Facebook, Twitter, Bloglovin’, and Tumblr.
I used 1/2 oz. of smoked salmon per bruschetta. You can use thinner slices if you prefer less of the smoked salmon flavor.
