Roasted Sourdough with Smoked Salmon and Vegetables

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This isn’t a “recipe” so much as it is a way to combine ingredients on top of bread so that it’s a full-on meal with minimal effort.

I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer’s market (smoked salmon goat cheese, heirloom tomatoes, & roasted garlic sourdough bread).

I am not going to write a traditional recipe for most of this, because it doesn’t really need one. I started out by roasting the roasted garlic sourdough bread drizzled with olive oil in the oven on 400 for about 6 minutes. Note: Fresh bread can be sliced and then stored in the freezer. I store each slice in individual plastic bags and date and label them. Then I take them out and pop them in the oven with some olive oil whenever I’m ready to eat them.

Now you have roasted bread (any kind of bread’ll do). Next up, I have spread a harissa, cumin, and and chili goat milk cheese on the bread. Honestly, I almost just stopped here. Good cheese on good bread with good olive is all you really need. Alas, I then added a couple of slices of an heirloom tomato (I saved the rest of the tomato and threw it in a beef bolognese I made later that day). Then I added some greens — I used sweet mixed greens, but you can use anything. I have made this before with romaine and the additional crunch is very nice. Arugula would work great too. Use whatever you have on hand. Then I topped this with smoked salmon. I am lucky to have a wonderful vendor at my farmer’s market, and I definitely splurge on smoked salmon. I would recommend you do the same — sub-par smoked salmon isn’t very tasty and it could ruin your dish! (Okay, so just make sure that you like it first.)

The only part of this recipe that I made prior to assembling were the quick pickled sweet bell peppers. I recommend making this at the beginning of the week, and storing in its brine all week in the refrigerator. I top a lot of food with these guys, they add a nice sweet crunch that many dishes deserve in order to feel complete. I will post the recipe in just a moment.

On top of everything, add chopped dill (parsley or cilantro would be lovely additions as well), and add kosher sea salt and freshly cracked black pepper. Now you are ready for a delicious lunch, breakfast, dinner, or snack!

Quick Pickled Sweet Bell Peppers

Depending on how many bell peppers you have, you may need to adjust the amount of brine you are making. I typically use two rather large bell peppers, and I make sure that the bell peppers are completely covered by the liquid in the container I store it in.

Ingredients:

  • 2 large bell peppers (I like to use two different colors like yellow and red)
  • 1 cup distilled white vinegar
  • 1 cup sugar
  • 1 tsp kosher sea salt

Directions:

  1. Deseed and remove the stems from the peppers.
  2. Slice lengthwise into about 1/4 of an inch.
  3. Add peppers to a glass container with a tight lid.
  4. Add vinegar, sugar, and salt to a saucepan and bring to a boil while stirring with a wooden spoon.
  5. Let cool completely.
  6. Add mixture to the glass container once cooled and toss to combine.
  7. Make sure peppers are completely covered and this should store in the refrigerator for 1-2 weeks.

 

Baguette Crisps

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This is a very simple recipe, but an important one if you buy fresh baguettes (or other fresh breads) — it helps preserve the deliciousness inherent within, that sometimes just gets tossed instead of made into its own wonderfulness.

Many other cultures relish their stale bread. They can be made into soups, croutons, bread crumbs, and the list goes on-and-on — or they can be made into crisps. These crisps taste a lot like a substitute for chips or bagel crisps that you buy in the store, except these are essentially FREE since you are just using leftovers that you already have. You can top them with anything you like! I topped mine with a little bit of butter and an olive-capers-anchovy tapenade with a little boiled chard on top, so you can do you and get a little crazy with these. Or you can just eat them as-is.

Ingredients:

  • Leftover stale baguette, cut into 1/4 inch thick slices
  • Good olive oil

Directions:

  • Preheat oven to 400 °.
  • Cut baguette into 1/4 inch slices if you have not already — the thinner, the better
  • Lay pieces on a baking sheet and leave space between each one. If you are overcrowding the baking sheet, use two.
  • Cook in oven for 6 minutes, then flip. Cook for 4-6 more minutes, until crisps are golden brown.
  • Enjoy by themselves, topped with your favorite ingredients, with butter, as a side for soups, etc.