FRESH Ideas for Easter brunch

Published on Wednesday, 16 April 2014 01:22 - Written by

                 
Prev  1 of 2  Next

Fresh Ideas for Easter Brunch

 

Smoked Salmon Marscapone Bruschetta

 

INGREDIENTS

8 ounces sliced smoked salmon (available in seafood department)

8 ounces mascarpone cheese (sold in tub in cheese department)

1 fennel bulb, plus 1 tablespoon minced fronds

1 lemon juice and zest

1 seedless cucumber

1 loaf Tuscan bread, sliced thin

Olive oil, for basting

Salt and black pepper, for dusting

 

DIRECTIONS

Preheat oven to 400 degrees. Spread bread slices onto a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Place in the oven for 5 to 10 minutes until golden and crisp. Set aside. In a bowl combine the mascarpone, lemon juice, zest and fennel fronds. Add salt and pepper to taste. Spread the cheese mixture over the bread slices. Cut off the base of the root end of the fennel bulb. Slice the bulb in half. Using a mandolin to thinly slice the fennel. Do the same with the cucumber. Top each bread slice with cucumber slices then fennel slices. Add a slice or two of smoked salmon to each bread slice and place on a platter. Repeat with remaining bread slices. Use lemon slices, zest, cracked black pepper and additional chopped fennel fronds to decorate the platter. Can be made 1 to 2 hours in advance and refrigerated.