Smoked Salmon Bruschetta Food

SMOKED SALMON BRUSCHETTA

Smoked Salmon Bruschetta image

This variation on bagels, lox and cream cheese can be served as a morning delicacy or for brunch. From The Best 50 Bruschetta Recipes by Dona Z. Meilach. I haven't tried this yet, but I love bagels and lox. I'll probably add some capers to this when I try it too.

Provided by lazyme

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 slices Italian bread (cut diagonally 1/2 inch thick)
1 garlic clove, cut in half
4 teaspoons extra virgin olive oil
8 slices smoked salmon or 8 slices lox, thinly sliced
8 slices white onions or 8 slices purple onions
1/4 cup cream cheese, softened

Steps:

Toast bread, rub one side of each slice with the cut side of garlic clove and drizzle with olive oil.
Arrange smoked salmon and onion slices on bread and top with a dollop of cream cheese.

SMOKED SALMON BRUSCHETTA

smoked salmon bruschetta image

Make and share this smoked salmon bruschetta recipe from Food.com.

Provided by stephanie

Categories Christmas

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons pine nuts
2 tomatoes, seeded and diced
4 ounces smoked salmon, finely chopped
4 ounces mozzarella cheese, diced
2 tablespoons olive oil
8 slices French bread
1 clove garlic
1/4 cup fresh basil, chopped
black pepper

Steps:

Heat oven to broil.
In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil.
Add pepper to taste.
Toast bread in the oven.
Take out of the oven and rub each one with the garlic.
Put some bruschetta mix on each slice of bread.
Add basil.
Serve.

SMOKED SALMON BRUSCHETTA WITH TOMATO-AVOCADO SALSA

Smoked Salmon Bruschetta with Tomato-Avocado Salsa image

Categories Tomato Broil Cocktail Party Quick & Easy Salmon Avocado Summer Winter Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

Salsa
3 large plum tomatoes (about 8 ounces), seeded, chopped
1/2 yellow bell pepper, seeded, chopped
3 tablespoons chopped red onion
1 jalapeño chili, seeded, chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1/2 avocado, peeled, cut into small cubes
3 tablespoons chopped fresh basil
Toasts
4 1/2-in-thick bread slices from crusty round loaf
Olive oil
1/4 pound thinly sliced smoked salmon

Steps:

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper.
For Toasts:
Preheat broiler. Brush 1 side of bread with oil. Sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange bread, oil side up, on work surface. Top with salmon. Cut each toast in half. Arrange on platter. Top each with some salsa. Serve, passing remaining salsa separately.

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