You will love these crunchy mascarpone and smoked salmon bruschetta appetizers that are made with creamy mascarpone cheese, capers and dill.
Recently, Don and I ate dinner at a restaurant and we shared an appetizer of mascarpone cheese with smoked salmon. It was delicious and it inspired me to re-create it in my kitchen. I served this as one of the appetizers for his birthday party last month and there was not a crumb left on the plate.
Also, my niece, Abby and her husband Ian, are visiting from Alaska and they joined us for dinner last night and I again served this bruschetta as the appetizer along with our wine. They loved it! We probably could have just eaten the appetizer as our main entree and skipped the pot roast.
Bruschetta is traditionally grilled or even fried and the bread is chewier, but I like mine crisp and crunchy so I chose to pop the bread slices into the oven until golden brown and then rub the toasted bread slices with fresh garlic before adding the smoked salmon and mascarpone mixture.
The creamy mascarpone mixture takes just minutes to put together with a bit of whipping cream to give it fluff, chopped capers, onion, fresh dill and tangy lemon juice. The thin slices of smoked salmon add texture and flavor. This is one of those ‘elegant’ appetizers that you will be serving often.
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Mascarpone and Smoked Salmon Bruschetta
A crunchy bruschetta appetizer with creamy mascarpone cheese mixed with capers, lemon juice, onion and fresh dill arranged on top of thin slices of smoked salmon.
Ingredients
- One baguette, sliced ¼ inch thick
- ¼ cup olive oil
- 3-4 fresh garlic cloves
- 8 ounces mascarpone cheese
- ½ cup sour cream
- ½ lemon, juiced
- ¼ cup heavy cream
- ¼ teaspoon sea salt
- 1 teaspoon lemon zest
- ¼ cup capers, rinsed and chopped finely
- 2 scallions, white parts only, finely chopped
- 2 tablespoons snipped dill
- 12 ounces sliced smoked salmon
- dill sprigs or parsley for garnish
Instructions
- Preheat oven to 400°F
- Makes 30 bruschetta appetizers
- On a baking sheet lined with parchment paper, lay the baguette slices in one layer. Using a pastry brush, lightly brush the slices with the olive oil. Transfer to the oven and bake until they are golden toasted and crisp. Remove from oven and carefully rub the garlic clove lightly across each bread slice. Transfer bread slices to a wire rack and cool. You will need 30 slices for the bruschetta, reserve any remaining slices in an air tight container for another use.
- In a small bowl, add the mascarpone cheese and sour cream and blend until smooth, add the lemon juice, salt and the cream, whip just until soft peaks form.
- Remove bowl from the mixer and fold in the lemon zest, capers and scallions.
- To assemble the bruschetta:
- Using a small spatula or butter knife, smear a small amount of the cheese mixture on each of the bread slices to anchor the salmon. Place a slice of salmon, large enough to cover the bread, on the cheese smear and top the salmon with a small rounded teaspoon of the cheese mixture. Spoon the mixture over part of the salmon, spreading it out slightly and garnish with the dill or parsley. Enjoy!
Notes
The cheese mixture can be prepared the day before and refrigerated. Bring it to room temperature before assembling the appetizers.
Nutrition Information
Yield
30Serving Size
1Amount Per ServingCalories 103 Total Fat 6.2g Cholesterol 16.6mg Carbohydrates 8g Protein 4g
Sabrina
January 21, 2017 at 6:52 PMLovely combination! These look delicious!
Pat
January 22, 2017 at 1:22 PMThanks, Sabrina….they are delicious! 🙂
John/Kitchen Riffs
January 18, 2017 at 7:57 AMWe love smoked salmon with anything, but it pairs particularly well with a soft cheese. This is wonderful — simple, yet it looks SO flavorful. Best of all, it’s really pretty. Thanks!
Pat
January 18, 2017 at 8:08 AMHi, John….thank you! This bruschetta is always a hit whenever I serve it. 🙂
brandi
July 30, 2014 at 8:12 PMThese look beautiful. Have you tried it with the salmon on top of the cheese mixture? I’m catering and looking for the best composed bite. Excited to use this!
Pat
July 31, 2014 at 6:45 AMHi, Brandi, Welcome to our site and thank you for your comments. Your idea of the salmon on the top would definitly work well. I hope you try this in your catering business. 🙂
2 Sisters Recipes
April 22, 2014 at 9:28 AMThis sounds wonderful! We love both salmon and mascarpone! Who knew these two combined would work so well. Thanks for recreating the recipe – great job!
Oh that was so sweet of you to stop by and say hello! Thank you for leaving a lovely comment!
warmly, Anna and Liz
Pat
April 22, 2014 at 6:16 PMHi, ladies….yes, the smoked salmon really is delicious with the mascarpone. When it was served in the restaurant the smoked salmon was minced up and blended with the mascarpone but I changed it. 🙂 Hope you try it soon.
nancy at good food matters
April 22, 2014 at 7:57 AMLove how fluffy the mascarpone mixture looks on the bruschetta. Luscious combination of ingredients!
Pat
April 22, 2014 at 9:09 AMHi, Nancy…nice to meet you here. Yes, this is a great appetizer. Thanks for the comment. 🙂
Dan from Platter Talk
April 22, 2014 at 7:57 AMI love gaining inspiration and ideas for my kitchen from my experiences at the table of others, whether a favoirte eatery or a dear friend. This bruschetta looks tasty and perfect – nicely done!!
Pat
April 22, 2014 at 9:13 AMDan, welcome to our site and thank you for your nice comments. I hope you try this appetizer as it is as delicious as it looks. 🙂
Joanne
April 22, 2014 at 6:04 AMWhoa that sounds so good! I absolutely adore smoked salmon!
Pat
April 22, 2014 at 6:54 AMThanks, Joanne, it really is good, hope you like it. 🙂
Kathi Kirk
April 21, 2014 at 9:36 AMOne of my fave things to do is re-create dishes from restaurants at home and this one looks like a keeper! I’ve been wanting to try mascarpone in a few more ways and this would be perfect!
Kathi
Pat
April 21, 2014 at 10:52 AMThanks, Kathi…yes, it is a keeper. I hope you try it. 🙂