Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields30 Servings
 2 tbsp Fresh Lemon Juice, freshly squeezed
  cup VSOP Coratina Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 small Red Onion, sliced very thin
 ¼ cup VSOP Coratina Extra Virgin Olive Oil
 1 large French Baguette, sliced into 1/2 inch slices on the diagonal
 1 clove Garlic, large, cut in half
 3 Haas Avocados, ripe, sliced thin
 Fresh Cracked Black Pepper, to taste
 12 oz Smoked Salmon, thinly sliced
 ¼ cup Fresh Italian Parsley, coarsely chopped
1

Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.

2

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the Coratina EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

3

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.

4

Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley. Serve immediately.

Ingredients

 2 tbsp Fresh Lemon Juice, freshly squeezed
  cup VSOP Coratina Extra Virgin Olive Oil
 1 pinch Fine Sea Salt, to taste
 1 small Red Onion, sliced very thin
 ¼ cup VSOP Coratina Extra Virgin Olive Oil
 1 large French Baguette, sliced into 1/2 inch slices on the diagonal
 1 clove Garlic, large, cut in half
 3 Haas Avocados, ripe, sliced thin
 Fresh Cracked Black Pepper, to taste
 12 oz Smoked Salmon, thinly sliced
 ¼ cup Fresh Italian Parsley, coarsely chopped

Directions

1

Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.

2

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the Coratina EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

3

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.

4

Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley. Serve immediately.

Avocado & Smoked Salmon Crostini

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