• 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!