The panettone and salmon bruschetta is a way to repurpose panettone that we likely have lying around the house. It’s a different savory recipe using panettone that everyone will enjoy.
Post-holiday recycling recipes are often the most creative and delicious. Using leftover panettone and salmon, two typical holiday ingredients, might seem challenging, but they offer interesting ideas for both sweet and savory dishes.
The panettone with salmon has an excellent taste; sweet bruschetta and savory filling are a great combination for the most demanding palates.
Panettone, with its soft texture and sweet buttery flavor, is perfect for being transformed into spoon desserts or breakfast, or as in this case, a delicious appetizer.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: Christmas, New Year's Eve
- Energy 234.21 (Kcal)
- Carbohydrates 21.75 (g) of which sugars 4.00 (g)
- Proteins 15.73 (g)
- Fat 9.85 (g) of which saturated 3.09 (g)of which unsaturated 1.66 (g)
- Fibers 0.98 (g)
- Sodium 978.35 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Panettone and Salmon Bruschetta
- 4 slices panettone
- 16 piccadilly tomatoes
- 7 oz smoked salmon
- to taste extra virgin olive oil
- 1 pinch black pepper
Preparation of Panettone and Salmon Bruschetta
Preparing panettone and salmon bruschetta is really quick and easy. It’s an innovative recycling recipe that you can make in 5 minutes and satisfy even the most demanding palates in your home.
First, cut the panettone slices to a little over 1/2 inch thick, then heat a cast iron grill and toast the panettone slices for a few minutes on each side.
Meanwhile, flake the salmon into small pieces and put them in a bowl, cut the cherry tomatoes into 4 or more pieces, and add them to the bowl with the salmon fillets. Season with a little freshly ground black pepper and a generous drizzle of extra virgin olive oil.
Once all the panettone slices are toasted, top them with a few spoonfuls of salmon and cherry tomatoes, arrange them on serving plates, and serve immediately.
The panettone bruschetta should be eaten right away. However, you can toast the panettone slices in the oven to do them all at once.
If you like, you can spread a bit of cream cheese on the panettone slices. I recommend robiola, which has a saltier taste compared to Philadelphia.
Other Recipes
You can add some red Tropea onions to the filling for the panettone and salmon bruschetta. Try seasoning them with a teaspoon of dried oregano.
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