Two Open-Faces: Smoked Salmon with Feta & Bruschetta

Smoked Salmon with Feta & Bruschetta

These two open-faced sandwiches – the smoked salmon with feta and the bruschetta - are among my go-to recipes. I usually prepare them without a recipe and, once you have made them a few times, you won’t need the recipes either. But for the sake of the blog and those who are trying them for the first time, I have written my basic recipes here. Out of habit, I always make these two sandwiches to be served together. We enjoy them as a light dinner, but they also serve as appetizers - substantial appetizers.

I can’t remember the first time I made bruschetta, but it has been part of my kitchen repertoire for at least twenty years. I love its freshness, especially when the tomatoes and basil are at their peak in the summer, but any time of year, these sandwiches are so good.

It’s been many years since I first tasted the smoked salmon with feta cheese sandwiches at the Serendipity Gardens and Cafe in beautiful Rossport, Ontario. I had the pleasure of dining there only a few times when we lived in northwestern Ontario, but it was an enjoyable experience each time. My special memory of Serendipity was our twentieth wedding anniversary dinner – a surprise planned by my husband. It was very romantic, right down to the music that played while we enjoyed our meal: the owner had made a mixed tape (that’s like a play list for those too young to know cassette tapes) of tunes from the year we were married. Anyway, if you find yourself on the north shore of Lake Superior, stop at Serendipity and let me know if the smoked salmon and feta is still on the menu.

The bread used for both sandwiches is a baguette: a skinny stick of French bread. You can try other breads, but this is my preference. For the bruschetta, you can rub the slices with garlic before toasting them, but I prefer to add the garlic to the tomato mix. For the smoked salmon itself, I use whatever is available in my grocery store. The type that comes with a peppercorn seasoning is good for folks like me who are apt to sprinkle a lot of pepper on the sandwich anyway. For a change of pace, try candied salmon or even another type of smoked fish. It’s all good.

MA’s Smoked Salmon with Feta Sandwich

For the smoked salmon with feta sandwich

150 grams or 5 to 6 ounces smoked salmon (I used smoked salmon with peppercorn seasoning)

113 grams or 4 ounces feta cheese in brine – reserve 3 to 4 tsp of brine

1/8 cup chives or green onions, chopped fine

3 to 4 tsp olive oil 

          

10 slices baguette, cut on diagonal, 1 to 1 ½ inch thick

Make a creamy feta and chive topping

Drain feta, reserving 3 to 4 tsp of brine.

Mix together with love the feta, olive oil and brine until creamy. Add more oil if needed to get a creamy consistency.

Add chives to cheese mixture and stir until combined.

Spread cheese mixture on baguette slices.

Top with smoked salmon

Top each slice with pieces of smoked salmon.

Serve immediately.

           

Makes ten open face sandwiches.

Printable Recipe for MA's Smoked Salmon with Feta Sandwich

MA’s Bruschetta 

Preheat oven to 450º F.

Cover baking sheet with parchment paper or foil to ease clean up.

For the bruschetta

4 tomatoes, chopped

¼ cup fresh basil, minced

1 tbsp fresh oregano, minced

1/8 cup fresh flat leaf Italian parsley, minced

1 to 2 tsp garlic, minced

2 tbsp grated Parmesan cheese

2 tbsp grated mozzarella cheese

Tomato mixture on toasted baguette slices

20 to 24 slices of baguette, white or whole wheat, cut on diagonal, 1 to 1 ½ inch thick

2 to 3 tbsp olive oil

In a bowl, mix together with love the tomatoes, basil, oregano, parsley, garlic, Parmesan and mozzarella. Set aside.

Note: This bruschetta mixture can be made up to a day ahead and refrigerated. Just before serving, take the mixture out of the refrigerator and bring it to room temperature. Drain away any excess liquid from mixture before putting it on the toasted baguette.

Place baguette slices on baking sheet. Brush with olive oil. Bake 3 to 4 minutes or until the slices are toasty and lightly browned.

Put a tablespoon or two of bruschetta mix on top of each piece of toasted baguette.

Serve immediately.

Makes 20 to 24 open faced sandwiches.

Printable Recipe for MA's Bruschetta