Smoked Salmon Brie Bruschetta

~I love smoked salmon belly lox and welcome any chance to do “food research”.  All in the name of science, of course. This is an easy appetizer that plays on texture.  First is the crunch of the bruschetta with a nutty aroma of the toasted seeds.  Then the warmth of brie melting against the bread.  Smoky, luscious salmon caressing the tongue; topped with aromatic scallion oil. 

Ingredients:

freshly baked multi-seeded baguette

smoked salmon lox

brie

scallion oil

Directions:

1. Preheat oven to 350 degrees.
2. Slice baguettes thinly on bias, approximately 1/4" thick and 2-2.5" long.
3. Slice brie slightly thinner than width of baguette. If cheese pieces are longer than baguette slices, trim pieces if necessary.
4. Place slices of baguette on cookie sheet. Place slices of brie over bread. Bake for approximately 4-5min or when brie begins to melt.
5. Remove cookie sheet from oven. Layer slices of salmon on top. Top each piece with cooked scallions and a light drizzle of scallion oil.
6. Serve immediately.