Salmon and Lemon & Dill Cream Cheese bruschetta tastes amazing but you will be so glad you tasted this bruschetta. Quality ingredients feature in this simple dish and serve perfectly as dinner appetisers or a lunch.
Try with a fresh loaf of ciabatta, a sourdough or even a baguette, this bruschetta is a burst of fresh summer flavours. On a summer’s day when the weather is too hot to eat anything other than a light meal this cool salmon and Philly cream cheese bruschetta comes to play perfectly.
What makes this special is the flavour of the cream cheese. On its own is fine, but if you truly want this to taste as wonderful as it looks you must mix through ingredients as per the instructions below.
I really also wanted a rustic look with an equally earthy flavoured bread, so chose a Pane Di Casa Loaf.
Prep Time 5 minutes
Makes 6 bruschettas (6 slices)
6 Slices Wholegrain Pane di Casa or any Bread of your choice
250g Philadelphia Cream Cheese
50g lemon juice ( juice of half lemon )
1 bunch or 1/4 cup fresh dill finely chopped
Extra juice of 1/2 Lemon
250g Mix of Rocket leaves, Endives, Spring Onions
400g Smoked Salmon
Sea Salt, cracked pepper
With a small whisk or fork mix half a lemon and finely chopped dill together.
It should become lighter in consistency.
Lay out your bread, and thickly spread on each slice with the cream cheese blend.
Top with rocket leaves.
Pour some freshly squeezed juice on top.
Add cracked pepper and garnish with extra dill.