Wild Smoked Salmon & Avocado Crostini

June 27, 2016

INGREDIENTS

• 1 fresh, sweet baguette, sliced in to ½" slices on the diagonal
• 12 oz. wild smoked salmon, 
• thinly sliced 
• 3 ripe avocados, thinly sliced
• 1 small red onion, very thinly sliced
• 1 large garlic cloves, cut in half
• 2 Tbs. Grapefruit White Balsamic
• ⅓ cup + 2 Tbs. Ultra Premium Extra Virgin Olive Oil
• pinch of sea salt
• fresh ground pepper
• ¼ cup flat leaf parsley, coarsely chopped

DIRECTIONS
Whisk two tablespoon of balsamic with ⅓ cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.   

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. LIghtly brush both sides of each slice of bread with the olive oil. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process, taking care to not burn the bread.

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

Makes about 30 appetizers

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