SMOKED SALMON GOAT CHEESE BRUSCHETTA
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Easy smoked salmon goat cheese bruschetta. 20 minute appetizers that look fancy like something you’d find in a high-end restaurant. Nobody needs to know that they’re totally effortless to make!
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?
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.
- 4 oz goat cheese, room temperature
- 4 oz cream cheese, room temperature
- 1 tablespoon mayo
- 1/2 tablespoon minced garlic
- 2 tablespoons chopped chives
- salt and pepper, to taste
- 2 tablespoons olive oil
- 16 slices of a thin baguette
- 8 oz smoked salmon (see note)
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer, whip the goat cheese, cream cheese, mayo, minced garlic, and chives until they are completely combined. Add salt and pepper to taste. Set aside.
- Brush the olive oil on both sides of the baguette slices. Place on a baking sheet and bake them for 7-10 minutes or until they start to develop a light, golden color. Allow the bread to cool when removed from oven.
- Slater the cream cheese on the baguette slices. Top each slice with pieces of smoked salmon. Garnish with a few chopped chives, if desired.
- I used 1/2 oz. of smoked salmon per bruschetta. You can use thinner slices if you prefer less of the smoked salmon flavor.
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