Smoked Salmon bruschetta

I managed to snag the latest copy of Food & Drink magazine, which is no small feat in our neighbourhood. It wasn’t as appealing as many others have been, but there was a recipe in there that I thought might work well for dinner. I made a few modifications to it based on what we had on hand, and of course, omitted the capers, little balls of awful that they are. Ross made a fresh spelt baguette, and then I layered on goat feta, smoked salmon, avocado with a bit of basil, lime juice and pepper and red onions. I served it with a side of fresh garden greens on the side. Not so bad.


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