If you’re looking for a delicious way to serve smoked salmon at your next brunch, I have the perfect recipe for you! Follow the recipe below.
You have seen me make different variations of this bean salad on my Instagram stories. It is my go to during the winter but I wanted a fresh way to serve it in the spring. You can have it as an appetizer, a salad, or even on top of a pizza, but for Spring I’ve added goat cheese and smoked salmon and it’s so delicious! So let’s get started with the prep and work our way to the finish.
Step 1 : Make the Tuscan Salad
Ingredients:
- 1 can of white kidney beans
- 1/2 red onion, minced
- 2 cloves garlic, minced
- 1 tomato, diced small
- Bunch of fresh basil, chopped
- 1 Cup olive oil
- crushed red pepper
- lots of salt
- pinch of pepper
*Refrigerate covered for at least one hour! And now we can get to the different ways of eating it*
Step 2: Grill the Crostini
Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
I use my panini grill to grill my crostini to give them those beautiful grill marks but just keep an eye on them so they don’t burn.
Step 3: Add the Salmon and Goat Cheese
Arrange crostini on a platter and top with each one with tuscan bean salad.
Gently peel and add a layer of smoke salmon on top of that and then add a sprinkle of goat cheese to each before serving! This salmon is from my favorite lobster shop and the best part is they ship directly to your door! Check out The Lobster Shop for all your lobster and seafood needs!
Enjoy
xx
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