Spanish-Style Toast with Smoked Salmon & Avocado

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Dice 3 roasted red bell peppers and transfer to a large bowl.

Roll up 3 slices of smoked salmon like a cigar, cut in half, and chop roughly.

Add the chopped smoked salmon to the bowl with the peppers.

Season with 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried dill, 1/4 teaspoon dried parsley, sea salt, and black pepper.

Add 1/2 tablespoon extra virgin Spanish olive oil and mix everything together until well combined.

Cover the bowl with plastic wrap and refrigerate.

Cut a baguette into diagonal slices that are 1 inch thick.

Heat a grilling pan over medium heat and add the baguette slices.

Toast for 2 minutes, then flip the slices and toast for an additional 2 minutes, removing them from the pan afterward.

Cut a medallion of soft goat cheese into 8 pieces and spread each piece onto the toasted baguette slices using a butter knife.

Divide the smoked salmon mixture evenly onto the 8 toasts.

Cut 1 avocado in half, remove the pit, and scoop the flesh out with a spoon, roughly chopping it.

Add the chopped avocado to each toast and lightly season with sea salt.

Finely chop a handful of fresh chives and sprinkle them on top of the toasts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens