Smoked Salmon Bruschetta
This irresistible Smoked Salmon Bruschetta has all the colours of Christmas and it's ready to impress by sitting pretty on your table
Ingredients
- 1 loaf bread (cut into 1cm slices) (NOTE 1)
- 250 gm smoked salmon (NOTE 2)
- 2 cloves garlic (unpeeled cut in half) (NOTE 3)
Marinade for the tomatoes
- 1 kilo tomatoes (Chopped into small cubes) (NOTE 4)
- 1 clove garlic (crushed)
- ½ red onion (finely chopped)
- ½ cup basil leaves (finely chopped)
- 1 tbsp baby capers (heaped tbsp)
- 1 tbsp balsamic vinegar
- 2 tsp extra virgin olive oil
- salt and pepper (to taste)
Optional garnish
- extra virgin olive oil (to drizzle)
- balsamic glaze (to drizzle) (NOTE 5)
- basil leaves
Instructions
- Cut the tomatoes in half and scoop out the seeds with a spoon. Dice the tomatoes in small cubes and place it in a large bowl, add crushed garlic, onion, basil, capers, vinegar and olive oil. Mix gently and set aside for the flavours to develop.
- Heat up the grill on medium to high heat. Slice the bread loaf into approximately 1cm in thickness, lightly brush one side with olive oil. Grill for 2 to 3 minutes on each side or until evenly toasted.
- Cut the two cloves of garlic in half and use it to rub against the bread on the olive oil side.
- Using a sieve or a steaming basket with holes, drain the excess marinade as this will cause the bread to go soggy quickly.
- Assemble the bruschetta for your guests beforehand. Lay down a slice of salmon on top of the olive oil and garlic side of the bread. Add a few spoonfuls of the tomatoes and (if using) garnish with basil leaves, drizzle lightly with extra virgin oil and balsamic glaze. Allow guests to serve themselves. Place the bread, salmon and tomatoes on a separate plate/bowl. This method is great as your guests can choose to skip the salmon, it also prevents the bread from becoming soggy.
Notes
(NOTE 1) Bread - Bruschetta is the best on crusty and chewy bread that is not too soft as the tomatoes will make it soggy quickly. Freshly baked Sourdough, Pane Di Casa or Ciabatta are good choices.
(NOTE 2) Smoked salmon - Over here you'll find smoked salmon in the chilled section of the supermarket. Smoked salmon usually has two varieties to choose from. A salmon fillet that looks cooked (nope) and thinly sliced salmon on a cardboard tray that looks raw (get this one!)
(NOTE 3) Garlic - A crushed clove will go into the tomato marinade and two cloves will be used to rub on the grilled bread slices.
(NOTE 4) Tomatoes - Any variety of tomatoes will work for bruschetta, even cherry tomatoes. If possible try to avoid young tart tomatoes and aim for red ripe ones. I used vine-ripened tomatoes on this occasion as they were on sale and they looked so pretty!
(NOTE 5) Balsamic glaze (optional) - You can usually find balsamic glaze in the vinegar section of the supermarket. It's commonly used for drizzling over food and has a sweet, slightly tangy balsamic vinegar taste.
This recipe makes approximately 12 slices.
Once the tomato topping has been added to the grilled bread eat immediately as the bread will start to go soggy. The tomatoes shouldn't be made in advance as it will become mushy.
The calorie and nutrition information was calculated using a third party Application. This should be used as an approximation guide only.
Nutrition
Serving: 1sliceCalories: 145kcalCarbohydrates: 22gProtein: 8gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 376mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 1mgCalcium: 23mgIron: 2mg