Description
A festive and elegant appetizer perfect for holiday gatherings, this Christmas Smoked Salmon Bruschetta Wreath combines the smoky flavor of salmon with creamy dill-infused cream cheese on crisp baguette slices, garnished with lemon zest and vibrant pomegranate arils for a burst of color and flavor.
Ingredients
Scale
Bruschetta Base
- 1 baguette, sliced into bite-sized rounds
Smoked Salmon Topping
- 4 oz smoked salmon, sliced
- 1 clove garlic, minced
- 2 oz cream cheese, softened
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Garnish
- Lemon zest (for garnish)
- 2 tbsp pomegranate arils (for garnish)
Instructions
- Prepare the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, minced garlic, and chopped fresh dill. Mix thoroughly until smooth and well blended. Season with salt and pepper to your taste.
- Toast the Baguette Slices: Arrange the baguette rounds on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until golden and crisp. Remove and let them cool slightly.
- Assemble the Bruschetta: Spread a generous layer of the cream cheese mixture on each toasted baguette slice. Top with a piece of smoked salmon, folding it attractively on each slice.
- Garnish: Sprinkle each bruschetta with lemon zest and a few pomegranate arils for a pop of color and a burst of freshness.
- Arrange the Wreath: On a large serving platter, arrange the bruschetta slices in a circular wreath shape. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- For best results, use fresh baguette and slice it just before toasting to preserve crispness.
- The garlic can be adjusted according to your preference or omitted for a milder taste.
- Pomegranate arils add both color and a sweet-tart flavor that balances the smokiness of the salmon.
- This dish is best served fresh; avoid assembling too early to maintain texture.
