This very special recipe from the Center for Kosher Culinary Arts is equally as creative as it is delicious. A perfect appetizer or snack to impress your guests or to treat yourself to something scrumptious. Contributed By Chef Shlomo Schwartz.

Serves: 12 (as finger food)

Ingredients:

1 loaf brioche bread (you can chose any rich bread of your choice)

1 cup extra virgin olive oil + 1 Tbsp.

10 oz. cherry tomato

½ small red onion

2 oz. capers

Small bunch chive

½ cup lemon juice

6 oz. smoked salmon

2 teaspoon Dijon mustard

2 garlic cloves, minced

1 teaspoon cumin

Dill for garnish

2 radishes, paper-thin sliced

Kosher salt

Fresh ground pepper

Procedure:

For the Bread: Preheat the oven to 350F. Create bite-size toast by slicing the brioche bread to 1-inch slices and cutting each slice in a half; remove crust. Place 1/3 cup of olive oil in a bowl and add 1 teaspoon kosher salt. Place the bread slices on a cookie sheet covered with parchment paper, and using a pastry brush, coat the bread with olive oil. Bake until golden brown and crispy (about 5-7 minutes).

For the Bruschetta: Cut the cherry tomatoes into very small dice and place in strainer over a mixing bowl (try to remove as much of the extra juice), mince the red onion, caper and chive and combine with the tomatoes in a mixing bowl. Add 1 Tbsp. lemon juice and 1 Tbsp. olive oil, season with kosher salt and freshly ground pepper and mix.

Cumin-lemon vinaigrette: In a food processor or blender place the mustard, garlic clove, cumin and 1/3 cup of lemon juice; work the processor until fully combined. While the processor in running, drizzle slowly the rest of the olive oil (adding slowly is very important not to break the vinaigrette). Season with salt and pepper. (Extra vinaigrette can be used as salad dressing or to accompany fish.)

Assembling the dish: Using a slotted spoon, scoop some bruschetta on the toasted bread, garnish with the smoke salmon, radish and dill. Drizzle a bit of vinaigrette and serve.