HONEY SMOKED SALMON TOMATO AND MUSHROOM BRUSCHETTA
12 ounces Honey Smoked Salmon, room temperature and flaked into 12 servings *See Note
2 tablespoons olive oil
1/2 cup red onions, small diced
3 cloves garlic, minced
2 cups Portobello mushrooms, gills removed and small diced
6 roma (plum) tomatoes, small diced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, chiffonade
Salt and pepper to taste
1 French baguette
Preheat the oven on broiler setting. Heat a sauté pan over medium high heat until hot. Add 2 tablespoons olive oil and sauté onions until translucent (about 3 minutes, stirring constantly), add garlic and continue cooking for another 2 minutes. Add mushrooms and cook until done (stirring constantly 5-7 minutes), remove from heat and let cool to room temperature. In a large bowl, combine the roma tomatoes, 1/4 cup olive oil, vinegar and basil, season to taste with salt and pepper. Allow the mixture to sit for 10 minutes, then add cooked mushroom mixture and let sit for another 5 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the slices in a single layer and broil for 1-2 minutes, until lightly brown. Divide the tomato mixture evenly over the baguette slices and top with Honey Smoked Salmon and serve immediately.
*Note: Cracked pepper flavor of Honey Smoked Salmon would be an excellent substitution.