If you love bruschetta, elevate it with smoked salmon, smashed avocado and feta. This light yet elegant combination works as a special breakfast, a refined brunch or an impressive appetizer. Serve with chilled white wine or champagne for a truly luxurious touch.
A luxury meal or snack in minutes
This refined bruschetta is easy to make but feels indulgent. Think of it as the best parts of smashed avocado toast combined with the elegance of smoked salmon on crisp Italian bread.
The base is simply ripe avocado mashed with crumbled feta and lemon juice, seasoned with black pepper, then topped with thin slices of smoked salmon and a few fresh salad leaves. It’s perfect for a special brunch, an effortless appetizer for guests, or a treat-yourself lunch.
About the ingredients
Aside from a good rustic Italian-style bread, you only need a few quality ingredients:
- a ripe avocado
- good-quality feta (Greek-style brands work well)
- fresh lemon juice
- salt and black pepper
- smoked salmon, thinly sliced
- a handful of fresh salad leaves for garnish
A little goes a long way
This isn’t the cheapest lunch, but the ingredients stretch further than you’d think. For two people you typically need one avocado, about 1/4 cup crumbled feta and a few thin slices of smoked salmon.
What kind of bread is best for bruschetta?
Use any rustic Italian-style bread: ciabatta, focaccia, a baguette or Turkish bread all work well. You can also use thin pre-packaged bruschetta slices or any toasted flat bread you prefer.
How to make smoked salmon bruschetta
Quick method:
Step 1: Mash the avocado in a bowl, then crumble in the feta and season with freshly ground black pepper and a few squeezes of lemon to taste.
Step 2: Lightly toast slices of rustic bread. Spread the avocado-feta mixture evenly over the warm toast.
Step 3: Top each slice with folded thin smoked salmon, a few fresh salad leaves and a twist of lemon. Serve immediately.
How to eat it
Make and serve these bruschettas immediately for the freshest flavor and best texture. They’re versatile and suitable as:
- a simple, elegant appetizer at a dinner party
- mini canapés on a sharing platter (make smaller slices)
- a quick, healthy lunch with a touch of luxury
- a special brunch treat for yourself or someone you care about
Variations
If you prefer something other than smoked salmon, try prosciutto, pan-fried chorizo or crispy bacon. You can also skip the meat or fish and enjoy the avocado-feta smash on its own—stir through sun-dried tomatoes for extra flavor.
Other tasty toppings or additions include:
- poached eggs
- mixed nuts (pistachios, hazelnuts or crushed macadamias)
- dukkah
- chopped cherry tomatoes, basil and a drizzle of balsamic
- your favourite salsa or chutney
More fancy-but-easy bruschettas
- Fava bean, mint and ricotta crostini
- Spanish pan con tomate
- Slow-roasted tomato and ricotta bruschetta
- Creamy baked artichoke hearts as a shareable starter
- Pear, feta and walnut crostini for a sweet-savory twist
Smoked salmon bruschetta with smashed avocado and feta
Ingredients
- 1 ripe avocado
- ¼ cup crumbled feta cheese
- 1 lemon (use wedges for garnish)
- Black pepper, to taste
- 4 slices rustic bread (ciabatta, focaccia, bruschettini or baguette)
- 2.5 ounces smoked salmon, thinly sliced
- A few fresh salad leaves (mixed greens are fine)
Instructions
- Cut two thin rounds from half the lemon and halve them; set aside for garnish.
- In a bowl, mash the avocado. Fold in the crumbled feta, add freshly ground black pepper and a few squeezes of lemon juice—adjust to taste.
- Toast the bread, then spread the avocado-feta mixture over each slice. Top with a slice of smoked salmon, folding the salmon if needed.
- Add a few salad leaves and a lemon wedge to each bruschetta. Serve immediately.
Notes
Any fresh, relatively flat Italian or French bread works. You can substitute prosciutto or crispy bacon for the salmon. The avocado-feta mixture is best used immediately and doesn’t keep well, so make only what you will eat at once.
Nutrition
Calories: 419 kcal, Carbohydrates: 42 g, Protein: 18 g, Fat: 22 g, Saturated Fat: 6 g, Sodium: 786 mg, Fiber: 11 g, Sugar: 6 g.