Boursin® & Smoked Salmon Bruschetta
By Jon Watts
Serves 4 people
The recipes Jon has created were served at the Boursin Care-staurant this month – a limited-time festive pop-up dining experience in support of the charity FoodCycle, a nationwide charity dedicated to combating food poverty and social isolation. Extraordinary things happen when people come together over food! To find your nearest FoodCycle location or to volunteer visit www.foodcycle.org.uk
Ingredients:
½ a red onion
50ml red wine vinegar
50g capers in brine
10g dill, chopped
4 slices of ciabatta, approx. 1cm thick
1 clove of garlic
150g Boursin® Garlic & Herbs
100g smoked salmon
Method:
- Slice the red onion as thinly as you can. Add it to a bowl and pour over the red wine vinegar, and capers (with brine). Leave to stand for at least 10 minutes, then drain the liquid.
- Add the dill and mix together.
- Toast the ciabatta. You can use a grill, toaster, or bake in the oven.
- When toasted and still hot, rub the garlic clove over one side of each slice of toast. It will melt into the bread.
- Spoon the Boursin® Garlic & Herbs over each piece of garlic ciabatta, then top with the smoked salmon and the picked red onion.
- Finish with a drizzle of good quality extra virgin olive oil, and some dill leaves.
