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5 ingredients: smoked salmon, goat cheese and caperberry crostini

With Christmas over and the new year nearly in its second week, I’m afraid I might have missed the boat with this, but I thought I’d share three of my Wholesome Cook related new year’s resolutions with you.

Just before I do, I will say a word or two about these simple and delicious goat cheese and salmon crostini – an absolute new breakfast and snack favourite of mine! These mouthwatering sangers combine the flavours of sweet, salty and sour so well I just keep wanting more. They are perfect to take on seaside picnics too.

Now, onto the resolutions… more recipes, more health-related content (including latest research), food news from around the place and cookbooks!

I hope you stick around, read and enjoy recreating some of my recipes for your own tasting pleasure… Happy 2011 and bon appetit!

Smoked salmon, goat cheese and caperberry crostini

  • 50g smoked salmon
  • 50g goats cheese
  • 1/2 tsp mild paprika
  • 4 slices white sourdough or bread of your choice
  • Caperberries to serve

Place bread under a slow grill to toast very lightly.

Mix goats cheese with paprika. If the cheese is too dry, add 1-2 teaspoons of caperberry water and mix to combine. Spread cheese mixture over the bread slices, arrange sliced smoked salmon over it and top with 1 or 2 caperberries.

You can top with another slice of bread and tie with some kitchen string to take on a picnic or serve open as a starter or cocktail party snack.

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eatmarvin January 5, 2011 at 9:59 am

Happy New Year Martyna! That looks yummy! And very simple. I love caperberries and goat’s cheese.

Wholesome Cook January 5, 2011 at 7:53 pm

Thanks Marvin 🙂 I love simple food when I’m rushing around

Sylvia January 7, 2011 at 9:02 am

Can’t get tired of saying how great and simple these recipes are!!
Happy New Year & keep up the awesome recipes! 🙂

Wholesome Cook January 7, 2011 at 10:07 am

Thanks Sylvia, hope you had a joyous festive season! I’m glad you’re enjoying my recipes 🙂


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