Summer Garden Salmon Crostini


We never tire of finding new combinations for salmon crostini.  This incorporates freshly chopped tomatoes, cucumbers, and young red onions from your garden or the nearest produce stand.  You can brush olive oil on thick slices of french bread at your cookout, grill until golden and let your guests ladle the salmon and veggie topping for themselves.

  • 1 pound of smoked salmon, sliced and chopped
  • 2/3 cup of red onions, finely chopped
  • 1 1/2 cups of heirloom tomatoes, peeled and chopped
  • 1/2 cup of cucumber, sliced and chopped
  • 2 tablespoons of fresh dill, minced
  • 1 teaspoon of fresh lemon zest
  • 2 tablespoons of caper berries, minced
  • 2 tablespoons of fresh lemon juice
  • Sea salt to taste and freshly ground black pepper

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