Bread canapés with robiola and smoked salmon. Let the rehearsals begin: Christmas is around the corner and we have to be ready to prepare a unique holiday menu! The watchword? Christmas appetizers to amaze, of course!! Do you know what I love about the holiday table? I love the appetizers: for me they would be enough to celebrate in a unique way, and among all the appetizers I simply can’t resist are those with smoked salmon! That’s why it’s always in my fridge, a precious ally when preparing tasty and showy recipes. Today I’ll show you how to make delicious smoked salmon canapés in no time, bringing color and flavor to the table! Ready? Let’s go to the kitchen — but first, as always, if you want to keep up with all the new recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 10 slices
Cooking methods: Stovetop
Cuisine: Italian

Ingredients to make smoked salmon canapés

7 oz baguette (plain or multigrain)
2/3 cup robiola (or mascarpone)
1/4 cup Greek yogurt
to taste salt
to taste parsley (chopped)
to taste pink pepper (or black)
1 lemon (organic, juice and zest)
3 oz smoked salmon (Re salmon)
to taste mint (for garnish)
to taste pomegranate (seeds)
to taste butter

Tools to make the smoked salmon canapés

Pan
Bowls
Stovetop

How to make the smoked salmon canapés

For this recipe you will need a small multigrain baguette or the classic white baguette. Usually canapés are made by removing the crust from the bread; in this case, because the bread was very fresh and fragrant and the baguette thin, I left the crust on. Using a multigrain baguette will also give an extra touch of flavor.
Slice the baguette on the diagonal into 10 slices (about 20 g each — roughly 0.7 oz) and place them on a griddle or a pan, letting them brown on both sides. Spread a thin layer of butter on each slice.
Prepare a cream by working together the robiola and the Greek yogurt; you can substitute mascarpone for robiola for a milder flavor. Add to this cream salt, chopped parsley, grated lemon zest, pepper and lemon juice to taste, then blend until smooth.
Spread a generous amount of the cream on each slice of bread, place a rolled slice of smoked salmon on top and garnish with lemon slices, fresh mint leaves and pomegranate seeds.
Serve immediately or store in the refrigerator for a couple of hours at most, covered with plastic wrap. After a few hours the robiola and salmon canapés will lose their crunch and some of their fragrance, but will still be good to eat for at least 24 hours.