Smoked salmon bruschetta
A delicious, fancier twist on the classic bruschetta - fresh and delicious, featuring smoked salmon.
Equipment
- toaster
- Knife
- cutting board
- Mixing Bowl
Ingredients
Bread
- 10 slices crusty bread (e.g., ciabatta, sourdough, or baguette) If slices are large then halve
Toppings
- 1 clove garlic
- 2 medium tomatoes Finely diced
- ¼ small red onion Optional
- 3 oz smoked salmon Approximately diced
- 8 leaves fresh basil Torn into small pieces
- 1 tablespoon extra virgin olive oil Or more to taste, plus extra for drizzling
- 1 pinch salt Plus a little extra to top
- 1 pinch pepper
Instructions
Steps
- Toast the slices of bread so they are gently browned. They should be crisp but not overly dark.
- Remove the skin from the garlic and rub the end over the slices of bread. Drizzle a little oil on each slice.
- Finely dice the tomato and onion, if using, removing at least some of the seeds from the tomato as you go. Dice the smoked salmon. Tear the basil into relatively small pieces.
- Place the tomato, onion, smoked salmon, and basil in a small bowl and add the olive oil and some salt and pepper to taste. Mix gently so everything is well distributed but without breaking the chunks.
- Spoon the salmon-tomato mixture on to the bread, drizzle over a little more olive oil and a sprinkle of salt then serve.
Notes
Bruschetta topping does not traditionally include onion, but it pairs well with the salmon. Choose ripe heirloom tomatoes for best flavor and less seeds. Roma tomatoes are a good alternative.
Nutrition
Serving: 1sliceCalories: 203kcalCarbohydrates: 35gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 457mgPotassium: 155mgFiber: 2gSugar: 4gVitamin A: 234IUVitamin C: 4mgCalcium: 39mgIron: 3mg
Tried this recipe?Let us know how it was!