The super quick fresh salmon bruschetta is perfect for a dinner with friends or family, for a buffet, or as a tasty appetizer.
The beautiful season begins, and the craving for fresh and delicious dishes hits us all. We all want to spend less time at the stove and enjoy delicious food, right?
Indeed, these flatbreads are perfect for you. The fresh salmon cooks in the pan very quickly, while the bruschetta toasts, and voilà, everything will be ready in less than 20 minutes.
If you prepare them, I’d love to see a photo so I can post it on my Facebook page in the dedicated section with your photos of my recipes.
Curious? Let’s find out how to prepare fresh salmon bruschetta right after the photo, as always!
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Up here, where the magnifying glass is, click on it “SEARCH”🔍, you can type the ingredient you find when you open the fridge door or in your pantry, and you will have access to hundreds of recipes with the ingredient you have chosen.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fresh Salmon Bruschetta
- 4 slices bruschetta bread
- 10.5 oz salmon fillet
- 2.5 oz stracchino cheese
- 1.75 oz arugula
- 2 pinches black pepper
- 1.75 oz fresh cream cheese
- 10 cherry tomatoes
- 10 black olives
- 2 pinches salt
How to Prepare Fresh Salmon Bruschetta
Prepare the fresh salmon bruschetta starting with the salmon. Salt it and cook it on a cast iron grill for a few minutes on each side without browning it, salt it and set aside.
Toast the bruschetta bread on a very hot grill. If you want, you can rub the bread with a garlic clove or spread it with butter.
Meanwhile, wash and spin dry the arugula, and cut the cherry tomatoes and olives into pieces.
When you toast the bread on one side, flip it and on half of the slices distribute spoonfuls of stracchino cheese, which will melt with the heat of the bruschetta.
Then compose the salmon bruschetta by cutting the salmon fillets into pieces, then on the slices where you didn’t melt the cheese, spread the Philadelphia.
Distribute pieces of salmon on each slice, on half of them add arugula, a drizzle of oil, and a little black pepper.
On the remaining bruschetta, distribute pieces of cherry tomatoes and olives, pepper, and decorate with basil leaves and a drizzle of extra virgin olive oil.
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Can Bruschetta be Stored
Unfortunately, the bruschetta cannot be stored as they would lose their crunchiness.
Other Recipes
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