Smoked Salmon and Basil Pesto Bruschetta
By Chef Sumalya Sarkar
- Marinate the roasted diced tomatoes in basil pesto and keep aside.
- Apply olive oil and garlic on baguette slices and toast.
- Place rocket, tomato & basil mixture and a rolled slice of smoked salmon on each slice.
- Drizzle with extra virgin olive oil and garnish with sundried tomatoes.
- French baguette - 4 slices
- Smoked salmon, sliced - 20 gms
- Rocket lettuce - 60 gms
- Roasted tomato, deskinned & diced - 40 gms
- Sundried tomatoes - 10 gms
- Olive oil - 10 ml
- Balsamic reduction - 2 ml
- Basil pesto - 30 gms
- Garlic, chopped - 10 gms