Smoked Salmon Avocado Bruschetta
Smoked salmon avocado bruschetta is a simple, elegant appetizer that brings together crisp crostini, creamy avocado spread, and silky smoked salmon. It works beautifully for brunch spreads, cocktail parties, and last-minute entertaining when you want something that looks polished but comes together fast.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- ½ French bread sliced and toasted (crostini)
- 8 oz smoked salmon
- 1 avocado ripe
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- ½ lemon juiced
- Few sprigs of dill
- Salt and pepper to taste
Instructions
- Preheat the oven broiler on high. Slice the French bread into ½-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.
- 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.
- Once the crostini are ready, spread a generous amount of the avocado mixture onto each slice.
- 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. Sprinkle chopped dill over the smoked salmon. Serve immediately.
Notes
- Use ripe but firm avocado so the spread stays creamy without turning watery.
- Smoked salmon slices can be folded or loosely rolled for a more polished presentation.
- Assemble just before serving to keep the crostini crisp.
