Leftovers to appies

When you bake salmon and have some left over, you can simply have it as is next day, warmed up or even cold. Or you can kick it up a notch, particularly when you have company or want to have a nice, romantic, quiet summer evening on your patio with a glass of wine. Here is what I do, and this simple dish is a real hit every time I make it:

Cut a baguette or even a simple bun into thin slices, spread some good olive oil on both sides, and toast it in a 400-degree oven on a baking sheet with parchment paper. The bread should be nicely browned but not burnt. If you feel creative, you can either rub some fresh garlic into it or spread some fleur de sel or any spices you like but I like it plain. On the browned little toasts, spread a bit of mayo to hold it all together, and top it with whatever you have handy and FRESH. I like putting some bruschetta topping or freshly cut tomato, add basil leaf and fresh pepper. Or put a few drops of mayo and put a caper into each droplet. Fresh basil and freshly group pepper make all the difference. And that’s it. Sounds simple, everyone can make it, and it's a winning appetizer every time.

On another plate, you may want to have some cut melon pieces wrapped with leftover ham or prosciutto, topped with fresh basil and a splash of a good balsamic vinegar. Three cheers to the summer!