Directions
1. Pre-heat oven to 190 °C (375 °F).
2. Cut the baguette into 24 slices. Place the bread onto a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper.
3. Toast in the oven for 8 to 10 minutes, until slightly golden. Remove from the oven and set aside to cool.
4. Meanwhile, in a bowl mix the capers with one quarter of the onion.
5. Slice the hearts of palm. In a bowl, combine with the diced tomatoes, the rest of the onion, the red wine vinegar, the olive oil and the chopped basil. Salt and pepper, and gently stir.
6. On half of the bread croutons, distribute the smoked salmon and capers mix. Garnish with dill sprigs.
7. Distribute the hearts of palm bruschetta on the second half of the croutons. Garnish with a basil leaf.
