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Sourdough bruschetta with salmon dip, cherry tomatoes, alfalfa, and parmesan shavings

Ingredients For the salad: 1 Gourmar original salmon dip (dill or tomato and onion alternative) 1 Tampa Bay sourdough bread 8 cherry tomatoes, halved 1 tray of alfalfa sprouts 1 avocado 1 wedge of Parmesan cheese Extra virgin olive oil Fresh capers Lurpack spreadable butter Preparation: Preheat the oven to 350 F, then cut 1 cm thick slices of bread, place them on a baking sheet, spread with Lurpack butter and bake for about 5 to 6 minutes until lightly golden, then remove and set aside. To assemble, place the salmon dip on the base, then the cherry tomatoes, alfalfa, avocado, capers, Parmesan shavings (which can be made by scraping the cheese wedge with a peeler), finally drizzle with olive oil and serve.   Contact: Chef Hernán Díaz