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Smoked Salmon and Basil Pesto Bruschetta

By Executive Chef Sumalya Sarkar

  1. Marinate the roasted diced tomatoes in basil pesto and keep aside.
  2. Apply olive oil and garlic on baguette slices and toast.
  3. Place rocket, tomato & basil mixture and a rolled slice of smoked salmon on each slice.
  4. Drizzle with extra virgin olive oil and garnish with sundried tomatoes.

Ingredients

  • 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