From Executive Chef Al Levinsohn
Alyeska Resort
24 bias cut slices of French baguette, sliced 1/2″ thick.
1/2 cup good quality olive oil.
1 cup 1/4″ diced fresh ripe tomato
1/2 cup fresh basil chiffonade
1/4 cup feta cheese
1/2 pound flaked Alaska King Salmon
Preheat oven to 400 degrees
Procedure:
In small bowl combine tomatoes, feta and smoked salmon. Set aside. Brush each slice of bread on both sides with olive oil. Toast in oven on cookie sheet until well browned and crisp. Remove from oven and let cool to room temperature. Top each toasted slice with equal amounts of mixture. Serve immediately.
