Wild Smoked Salmon & Avocado Crostini

  • 1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thin
  • 1 small red onion, sliced very thin
  • 1 large garlic cloves cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Bella Nonnas Ultra Premium EVOO
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped

Cooking Instructions:
  • Whisk two tablespoons of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.
  • Add the thinly sliced onions and toss to coat and set aside.
  • Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.
  • With a pastry brush, lightly brush both sides of each slice of bread with the EVOO.
  • Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  • While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.
  • Allow the bread to cool completely, then begin layering by adding a slice of avocado.
  • Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.
  • Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Cooking Time : 2-3 min
Servings : 30