Smoked Salmon Bruschetta Recipe
Sourdough Toast | Hau'ula Tomato | Basil | Melted Fontina Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Smoked Salmon Bruschetta
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Toppings
Seasoning
Method
Preparation
Toast the Bread
Preheat your oven to 375°F (190°C). Place the sourdough slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 10 minutes or until golden brown and crispy.
Prepare the Toppings
While the bread is toasting, slice the Hau'ula tomatoes and set aside. Shred the Fontina cheese if it's not pre-shredded.
Assemble the Bruschetta
Once the bread is toasted, remove it from the oven. On each slice, layer the sliced tomatoes, followed by the smoked salmon. Sprinkle the shredded Fontina cheese on top.
Cooking
Melt the Cheese
Return the assembled bruschetta to the oven and bake for an additional 5-7 minutes or until the Fontina cheese is melted and bubbly.
Finish and Serve
Remove the bruschetta from the oven. Top with fresh basil leaves, and season with salt and black pepper to taste. Serve immediately.
