Ingredients:

• 1 cup tomatoes (diced)
• 1 Tbsp shallots
• 3 Tbsp capers
• 1 tsp garlic
• chopped dill
• chopper parsley
• salt and pepper to taste
• extra virgin olive oil
• 1/2 lb. smoked salmon
• 12 sliced bread croutons

Preparation:

Mix the tomatoes, shallots, capers, and garlic. Add the chopped parsley and dill, drizzle with extra virgin olive oil. Season with salt and pepper.

Arrange the bruschetta mix atop of the toasted bread. Place a few slices of the smoked salmon on top and serve.

Chef Julio Camberos
Black Tie Gourmet Services