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| From blog |
One of the more memorable appetizers I ate while in San Francisco was the Smoked Salmon Bruschetta at MarketBar.
Simple ingredients, artfully arranged, made for a perfect little nibble while sipping a cocktail waiting for the main course. In San Francisco, the bread of choice to be served at many restaurants is usually Acme Bakery’s eclectic array of artisan breads. This bakery’s products, sold at Ferry Plaza Market and other locations, always has lines of loyal customers who would not consider any other bread supplier for their meals. And their Epi bread (wheat shaft shaped ) with unsalted butter…enough said.
MarketBar used a sourdough bread, sliced on the diagonal, then toasted slightly before being slathered with cream cheese. Served slightly warm, the bruschetta had beautifully smoked salmon draped over the bread, topped with pickled red onion rings, capers, and finely chopped chives.
When in a pinch for an appetizer, I serve something very similar for a small treat. I use thinly sliced baguettes, warmed slightly, then schmeared with either cream cheese or a little cream fraiche. I buy smoked salmon in large 3/4 pound packages from Costco and use it often in my dishes. From frittatas to a smoked salmon pasta with asparagus, I utilize the entire package in various applications.
So, in a crunch, how about recreating this colorful, flavorful, and most lovely appetizer?
Just 5 ingredients. Bread, cream cheese, smoked salmon, red onions, and capers. Optional would be the chives. Drizzle the entire bruschetta with a little olive oil, grind just a few twists of black pepper over the dish, and voila! A five minute appetizer to wow the guests.
Sometimes simplicity is best. No fuss, nothing to distract the diner from the finest ingredients at hand. Smoked salmon, bread, olive oil, capers. All there for the tasting.
