Smoked Salmon Bruschetta with Avocado
You know when you want to cook something that feels a little special but you also really don’t feel like doing a lot? This is that recipe for me. Smoked salmon and avocado on crispy bread with fresh dill on top.
It sounds like something from a brunch menu but it’s genuinely so easy. I make this for guests sometimes and I also make it just standing over my kitchen counter on a Friday. Both are totally valid.
Ingredients
Let’s get right to it, here’s what you will need to make this recipe happen:
- ½ loaf of French bread, sliced and toasted into crostini
- 8 oz smoked salmon
- 1 ripe avocado
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- ½ lemon, juiced
- A few sprigs of fresh dill
- Salt and pepper to taste
How to Do It
Step 1: Make Your Crostini
Turn your broiler on high. Slice the bread into pieces about ½ inch thick. You want them thick enough to hold all the stuff on top. Put them on a baking sheet and set your rack around 6 inches below the broiler.
Broil each side for about 1.5 minutes. Don’t walk away, I’m serious, they burn really fast. Pull them out when they look golden and a little crispy.
Step 2: Make the Avocado Spread
Scoop the avocado into a bowl. Mash it up with a fork, I like mine mostly smooth. Add the Greek yogurt, the mayo, and squeeze in your lemon juice. Mix it all up together.
Add salt and pepper and just taste it as you go. The lemon is great because it keeps the avocado from going brown if you’re not serving it right away.
Step 3: Assemble the Bruschetta
Spread the avocado mixture onto each crostini. Be generous with it. You want a good layer under the salmon.
Step 4: Add the Smoked Salmon
Lay a piece of smoked salmon on top of each one. If the pieces are big just fold them a little so they fit nicely. It doesn’t have to look perfect, it’ll taste good either way.
Step 5: Finish with Fresh Dill
Rinse your dill and chop it up small. Sprinkle it over everything. It makes the whole thing taste so fresh and I really wouldn’t leave it out!
Smoked Salmon Avocado Bruschetta
Ingredients
- 1/2 French bread sliced and toasted (crostini)
- 8 oz smoked salmon
- 1 ripe avocado
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1/2 lemon juiced
- Few sprigs of dill
- Salt and pepper to taste
Instructions
- Prepare Crostini: Preheat the oven broiler on high.
- Slice the French bread into 1/2-inch thick pieces.
- Place the bread slices on a baking sheet and position the rack about 6 inches below the broiler element.
- Broil the bread slices for about 1.5 minutes on each side or until they are golden brown and crispy. Keep a close eye on them to prevent burning.
- Make Avocado Spread: In a bowl, scoop out the ripe avocado and mash it with a fork until smooth.
- Add Greek yogurt, mayonnaise, and freshly squeezed lemon juice to the mashed avocado. Mix well to combine.
- Season the mixture with salt and pepper to taste. Adjust the seasoning according to your preferences.
- Assemble the Bruschetta: Once the crostini are ready, spread a generous amount of the avocado mixture onto each slice.
- Add Smoked Salmon: Carefully drape a slice of smoked salmon over the avocado spread on each crostini. You can fold the salmon to fit nicely on the bread.
- Garnish with Dill: Wash and chop the dill finely.
- Sprinkle chopped dill over the smoked salmon for a burst of fresh flavor.
