Smoked salmon bruschetta
A delicious, fancier twist on the classic bruschetta - fresh and delicious.
Equipment
- Toaster
Ingredients
Bread and Toppings
- 10 slices crusty bread (e.g., ciabatta, sourdough or baguette) if slices are large then halve
- 1 clove garlic
- 2 medium tomatoes ripe with good flavor
- ¼ medium red onion optional
- 3 oz smoked salmon approximately
- 8 leaves fresh basil approximately
- 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
Preparation 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 (you want to keep moisture down). 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 onto 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 smoked salmon is also not traditional so feel free to include or not, as you prefer. Be sure to pick a ripe tomato, and one with good flavor. I prefer heirloom tomatoes for flavor and fewer seeds.
Nutrition
Serving: 1sliceCalories: 203kcalCarbohydrates: 35gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 457mgPotassium: 155mgFiber: 2gSugar: 4gVitamin A: 234IUVitamin C: 4mgCalcium: 39mgIron: 3mg
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