PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- Baguette or Italian bread, sliced
- 150g smoked salmon
- 1 ripe avocado, sliced
- 100g, Robiola
- Fresh dill or chives, chopped (for garnish)
- Stefano extra-virgin olive oil
Sweet Dijon Sauce
- 2 tbsp of maple butter dijon mustard – Au Pied de Cochon
- 1 tbsp of apple cider vinegar
- 2 tbsp Stefano extra-virgin olive oil
- a grind of pepper
- 1 tablespoons of fresh dill, chopped
- 1tbsp greek yoghurt (optional – if you prefer a more delicate sauce)
PREPARATION:
- Preheat your oven to 200°C (390°F).
- Prepare the Sweet Dijon Sauce: In a small bowl, whisk together the ingredients until well combined. Season with salt and pepper to taste. Set aside.
- Slice the baguette or Italian bread into 1/2-inch thick slices. Arrange the slices on a baking sheet and lightly brush or drizzle them with olive oil.
- Place the baking sheet in the preheated oven and toast the bread slices for about 5-7 minutes or until they become golden and crispy. Remove from the oven and let them cool slightly.
- Spread a generous layer of Robiola on each toasted bread slice.
- Top Robiola cheese with slices of ripe avocado, followed by slices of smoked salmon.
- Drizzle the Sweet Dijon Sauce over the smoked salmon and avocado toppings.
- Garnish each bruschetta with freshly chopped dill or chives for an extra burst of flavor and freshness.
- Arrange the prepared bruschettas on a serving platter and serve immediately as a delightful appetizer or light meal.
