04 Jun Smoked Salmon Rustic Bread with Baby Beets and Fried Capers | Farm Foodie Fitness
Over breakfast? Sometimes I just skip breakfast foods and go straight for lunch at 6:30 am. Waffles, bagels, cereal, oatmeal…. Monotonous and boring! Anyone else sick of the same breakfast foods? Want a new spin on breakfast? Grab this recipe! My husband responded with “you only made 3 pieces,” when I first made it. After eating it I thought to myself, “yea, what was I thinking! Three pieces is definitely not enough!”
1 1/2 Tablespoon-Grape seed oil
1/2 cup goat cheese-(the good stuff!)
Gourmet bread-(I used LaBrea’s Rosemary and Olive Oil Loaf)
4-5 oz Wild Caught Smoked Salmon
5-6 fresh garden tomatoes-(the more colors the prettier!)
4-5 baby beets
2 Tablespoons capers
2 springs fresh Dill
Fresh Ground Pepper
On Medium heat, add 1 tablespoons of grape seed oil. Slice loaf bread and place in pan. Cook bread until it browns and becomes crispy.
Spread a thin/thick layer of goat cheese and then place smoked salmon on top.
In the same saute pan you cooked the bread, add a little oil and throw in capers. Cook until fragrant. About 2-3 minutes. Capers will brown a little on the outside when they’re ready.
Slice beets (beets are raw) and roughly chop tomatoes.
Place beets and tomatoes on top. Add capers, pinch of salt and pepper.
Tear dill and sprinkle on top. Enjoy!