This isn’t a “recipe” so much as it is a way to combine ingredients on top of bread so that it’s a full-on meal with minimal effort.
I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer’s market (smoked salmon goat cheese, heirloom tomatoes, & roasted garlic sourdough bread).
I am not going to write a traditional recipe for most of this, because it doesn’t really need one. I started out by roasting the roasted garlic sourdough bread drizzled with olive oil in the oven on 400 for about 6 minutes. Note: Fresh bread can be sliced and then stored in the freezer. I store each slice in individual plastic bags and date and label them. Then I take them out and pop them in the oven with some olive oil whenever I’m ready to eat them.
Now you have roasted bread (any kind of bread’ll do). Next up, I have spread a harissa, cumin, and and chili goat milk cheese on the bread. Honestly, I almost just stopped here. Good cheese on good bread with good olive is all you really need. Alas, I then added a couple of slices of an heirloom tomato (I saved the rest of the tomato and threw it in a beef bolognese I made later that day). Then I added some greens — I used sweet mixed greens, but you can use anything. I have made this before with romaine and the additional crunch is very nice. Arugula would work great too. Use whatever you have on hand. Then I topped this with smoked salmon. I am lucky to have a wonderful vendor at my farmer’s market, and I definitely splurge on smoked salmon. I would recommend you do the same — sub-par smoked salmon isn’t very tasty and it could ruin your dish! (Okay, so just make sure that you like it first.)
The only part of this recipe that I made prior to assembling were the quick pickled sweet bell peppers. I recommend making this at the beginning of the week, and storing in its brine all week in the refrigerator. I top a lot of food with these guys, they add a nice sweet crunch that many dishes deserve in order to feel complete. I will post the recipe in just a moment.
On top of everything, add chopped dill (parsley or cilantro would be lovely additions as well), and add kosher sea salt and freshly cracked black pepper. Now you are ready for a delicious lunch, breakfast, dinner, or snack!
Quick Pickled Sweet Bell Peppers
Depending on how many bell peppers you have, you may need to adjust the amount of brine you are making. I typically use two rather large bell peppers, and I make sure that the bell peppers are completely covered by the liquid in the container I store it in.
- 2 large bell peppers (I like to use two different colors like yellow and red)
- 1 cup distilled white vinegar
- 1 cup sugar
- 1 tsp kosher sea salt
- Deseed and remove the stems from the peppers.
- Slice lengthwise into about 1/4 of an inch.
- Add peppers to a glass container with a tight lid.
- Add vinegar, sugar, and salt to a saucepan and bring to a boil while stirring with a wooden spoon.
- Let cool completely.
- Add mixture to the glass container once cooled and toss to combine.
- Make sure peppers are completely covered and this should store in the refrigerator for 1-2 weeks.