Wholegrain toast with cheese mousse and Norwegian salmon
A delicious appetizer with a stylish touch
Give an original twist to your appetizers with this quick, simple recipe. It’s bound to be a hit thanks to the distinctive blend of flavours complementing classic salmon on toast. The secret lies in this new recipe proposed by Giallo Zafferano blog and in our 10-year-old Da Ponte Unica grappa, as well as being a delight to drink neat, it can really bring out the flavour in dishes containing seafood, deli meats and cheese. Try it and you’ll see!
sliced whole grain rye bread
100 g of spreadable cheese
100 ml of double cream
50 g of gorgonzola
extra virgin olive oil
100 g of Norwegian smoked salmon
one shot glass of 10-year-old Da Ponte Unica grappa
Put the oil in a non-stick frying pan and toast the slices of whole grain rye bread for two minutes on each side, so that they’re nicely crunchy and slightly golden. Heat the cheeses in a small saucepan until they melt, then add the cream and the prosecco grappa. Cook over a low heat for five minutes so that the alcohol evaporates but its aroma remains intact. Lay out the slices of toast on a plate, spread a few spoons of the cheese mousse on top, the salmon and sprinkle a little freshly ground pepper over it all if you like.
