Wild Smoked Salmon & Avocado Crostini with Tastealotta EVOO
A wonderful mix of flavors that every guest can enjoy!
Prep Time
10 mins
Cook Time
20 mins
Servings
30 pieces
Ingredients
- 1 in fresh sweet baguette, sliced to 1/2" slices on the diagonal
- 12 oz . thinly sliced wild smoked salmon
- 3 ripe avocados sliced thin
- 1 small red onion sliced very thin
- 1 cloves large garlic cut in half
- 2 tablespoons fresh squeezed lemon juice
- 1/3 cup +2 tablespoons Tastealotta Extra Virgin Olive Oil
- pinch of sea salt
- fresh ground pepper
- 1/4 cup flat leaf parsley coarsely chopped
Instructions
-
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.
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Add the thinly sliced onions and toss to coat and set aside.
-
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.
-
With a pastry brush, lightly brush both sides of each slice of bread with the EVOO.
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Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
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While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.
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Allow the bread to cool completely, then begin layering by adding a slice of avocado.
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Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.
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Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
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Serve immediately
