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NOVA LOX BRUSCHETTAThis simple toasted-bread appetizer comes together quickly yet looks impressive as part of a brunch spread. Nova lox pairs beautifully with tangy goat cheese and salty capers, and a sprinkling of caraway gives a flavor evocative of freshly baked rye bread.

  • Yield: 4 to 6 Servings


  • 1 large whole wheat baguette, sliced into 36 ⅜-inch-thick slices
  • 0.125 cup (6 ounces) soft goat cheese
  • 1 tablespoon whole caraway seeds*
  • 1 English (seedless) cucumber, thinly sliced
  • 4 ounces Nova lox
  • 0.25 small red onion, very thinly sliced
  • 0.25 cup capers, drained and rinsed
How to Make It
  1. Preheat broiler to high. Arrange bread slices on a baking sheet. Broil for 1 to 2 minutes, or until lightly golden and toasted.
  2. Spread 1 teaspoon of goat cheese on each slice of bread; sprinkle with caraway seeds. Top each toast with a few cucumber slices and a piece of salmon. Finish with a pinch of red onion and a sprinkle of capers.

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