Salmon Crostini 3 Ways

Servings

6-8

Prep Time

25 minutes

Difficulty

Intermediate

Ingredients

TOAST

1 baguette, cut into 18 slices
2 tbsp olive oil or salmon oil, preserved from can

CROSTINI 1

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup ricotta cheese
1 tbsp lemon juice
Zest from 1 lemon
1/4 cup green olives, sliced
1/4 cup cherry tomatoes, halved
1 tbsp basil leaves
Salt and pepper to taste

CROSTINI 2

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup romesco sauce
1 tbsp feta cheese, crumbled
1 tbsp capers, drained
1 tbsp oregano leaves
1/4 smoked paprika
Salt and pepper to taste

CROSTINI 3

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup chimichurri sauce
1/4 cup tomatoes, diced
1 tbsp parsley leaves
1 tbsp queso fresco
Salt and pepper to taste

One salmon, three crostini, endless possibilities. Choose from lemon ricotta with olives and tomatoes, romesco with feta and capers, or chimichurri with queso fresco for a party appetizer that covers all the bases.

Instructions

Preheat oven to 400°F. Brush olive oil onto bread slices and bake on baking sheet for 10 minutes or until golden brown.
Crostini 1: In a bowl, mix together ricotta cheese, lemon juice and zest, salt, and pepper. Spread lemon ricotta mixture on 6 crostinis, then top with salmon pieces, olives, cherry tomatoes, basil, salt, and pepper.
Crostini 2: Spread romesco sauce on 6 crostinis. Top with salmon pieces, feta, capers, oregano, paprika, salt, and pepper.
Crostini 3: Spread chimichurri sauce on 6 crostinis. Top with salmon pieces, tomatoes, parsley, queso fresco, salt and pepper.