Smoked Salmon Flatbread

Smoked salmon is one of my favorite indulgences so I did not waste any time to make this! I first starting eating it when I was little with my bagels and I’ve been in love with it ever since. I was inspired to make this flatbread when I took my Nana out to lunch as a late Valentine’s gift at this cute little restuarnt called Cafe Rustica in Carmel Valley. We ordered a smoked salmon flatbread as an appetizer and it was delicious! I love finding and trying great dishes at restaurants and making a copycat version of my own.

Yield: 6

5-6 ounces smoked salmon or lox
2 Tbsp Boursin garlic herb cheese spread
1 Tbsp chives; chopped
1 Tbsp capers
5 thinly sliced red onions
1 sheet of lavish bread
Lemon (optional)

1. Preheat oven to 400 degrees F. Place lavish bread on a baking sheet and bake for 5-7 minutes or until slightly crispy.

2. Spread cheese on bread evenly, now here is the fun part…add your smoked salmon, capers, onions, and chives. Sprinkle with black pepper and a squeeze of lemon (optional)! You can add as much or as little to any of the ingredients, its totally up to you. Cut into 6 pieces and enjoy this mouthwatering appetizer!

Grilled Guacamole


I can’t believe yesterday was my first time coming up with the idea to grill my avocados before making guacamole. It added a smokey flavor to the dip and this is a great snack/appetizer to make for any occasion, especially on a football game day!

Yield: 8

4 avocados
1 Tbsp olive oil (for the grill)
1/4 cup red onions
1 lime
1 tsp salt
1/2 tsp pepper
1/4 cup cilantro (optional)
1/4 cup tomatoes (optional)

1. Heat grill on medium heat. Cut avocados in half and take pits out. Sprinkle salt, pepper, and the juice of half of a lime. Place avocados faced down on grill and let sit for 5 minutes, or until you could see grill marks.
2. In a small bowl, spoon out avocados, squeeze the juice of the other half of the lime, onions, cilantro, salt and pepper. Smash together with a fork until slightly chunky. Serve with tortilla chips, amazing!