- 1 baguette or loaf crusty French bread
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 large red onion, minced
- 8 oz Mezzetta® Roasted Red Bell Peppers, drained
- 4 oz wild smoked salmon
- 4 oz Mezzetta® Imported Non-Pareil Capers, drained
- 2 oz fresh chives
- Roasted Red Bell Pepper Aioli
Preheat broiler. Slice bread into 1/2" thick rounds. Drizzle with 1/3 cup olive oil and sprinkle with salt and pepper. Toast bread in broiler, turning once and removing when edges have browned.
Roast onion in a pan over medium-high heat until edges just start to brown, about 7 minutes. Set aside to cool.
Dice Mezzetta® Roasted Red Bell Peppers, and add to a large mixing bowl with the now cooled red onions. Shred the salmon using two forks to pull the meat apart, reducing the slices to the size of the peppers and onions. Add salmon and Mezzetta® Imported Non-Pareil Capers to the bowl and mix to combine evenly. Chop chives into 1" long pieces and set aside.
To assemble, top each piece of bread with a small spoonful of the Roasted Red Bell Pepper Aioli, then follow with a slightly larger amount of the salmon mixture. Top with a few pieces of chopped chives to complete this delicious appetizer.