The cream is made from grilled artichokes (from a jar), creamy cream cheese, basil, and garlic - really easy and really good.
Recipe for bruschetta with artichoke cream, salmon and bell pepper
Tapas on the weekend? Or maybe just a little appetizer? I have something you need to try!
Bruschetta with artichoke cream, salmon, and bell pepper.
The cream is made with grilled artichokes (from a jar), creamy cream cheese, basil, and garlic – really simple and really good. I’ve used 1 clove of garlic, which is plenty for me, but if you love garlic, feel free to add more.
On top, there’s hot-smoked salmon – the one with pepper, yellow bell peppers, and a sprinkle of greens. If you prefer red bell pepper or maybe tomatoes or avocado, that would also be delicious.
These little bites are ready in just 10 minutes and taste delightful.
Servings: people
Bruschetta with artichoke cream, salmon and bell pepper
The cream is made from grilled artichokes (from a jar), creamy cream cheese, basil, and garlic - really easy and really good.
Equipment
- Mini Choppers (option 1)
- Blender (option 2)
- Brush
- Oven
Ingredients
Artichoke Cream
- 150 gram Artichokes grilled - about 1 jar
- 30 gram Water the liquid from the jar of artichokes
- 28 gram Cream Cheese I used one with mushrooms, but natural or one with herbs also works
- 1 clove Garlic more or less to taste
- 1 handful Basil Leaves
Bread
- 8 slices Bread small, good bread - I used ciabatta baguettes
- 27 gram Olive Oil
- Salt a little, freshly ground
In addition
- 125 gram Hot smoked salmon
- 2 pcs. Snack Pepper small and yellow, or tomato/avocado
Instructions
- Put all ingredients for the cream in a mini chopper or blender and blend into a smooth cream.Brush the bread slices with olive oil, sprinkle with a bit of salt, and toast them in a toaster or in the oven.Spread the cream on the toasted bread and top with salmon and bell pepper - serve
Notes
