Avocado and Smoked Salmon Bruschettas

  • Yield: 4 pieces of oiled and grilled/toasted bread
  • Servings: 2 or 4

Bruschetta is an Italian antipasto which main ingredients are grilled or toasted bread, garlic and olive oil.
The most known variation is the tomato bruschetta.

Good crusty bread such as ciabatta or sourdough is used. If not available, baguette (preferably dried out) can be also used. To avoid having soggy bruschettas, you need to grill/toast them slightly brushed with olive oil. The latter will give extra flavour and crispiness.

You can vary the toppings. In this recipe the topping used is seasoned avocado and smoked salmon.

You can prepare the toppings in advance and keep them refrigerated until ready to be used on the bruschettas.


  • 4 pieces of oiled and grilled/toasted bread
  • 150g of smoked salmon, chopped
  • 2 ripe avocados
  • One handful of parsley and another one of chives, finely chopped
  • Lemon juice, to taste
  • One or 2 cloves of garlic, mashed
  • 2 tbsp of olive oil and some extra for a slight drizzling on the bruschettas
  • Salt and pepper, to taste


Step 1

Remove the flesh from the avocados, mash it with a fork and put in a bowl. Add 1 or 2 cloves of grated garlic, the chopped parsley and chives, lemon juice, olive oil, salt and pepper. Mix well to combine then leave aside in the fridge if not served immediately. In another bowl cut the salmon into small pieces, season it with pepper and a squeeze of lemon. Keep aside in the fridge until ready to use.

Step 2

When ready to eat, spoon the seasoned avocado mash on each bruschetta then top each with the salmon pieces. Drizzle some olive oil on the bruschettas then serve.

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