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Salmon Tomato Bruschetta in a wavy glass
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Salmon Tomato Bruschetta

Our Salmon Tomato Bruschetta is just what a summer appetizer should be! Made with fresh salmon, cherry tomatoes from our garden, as well as fresh basil, and grated Parmesan Cheese. 
And of course, we can't forget the Balsamic Vinegar! However, the subtle addition of champagne vinegar gives this bruschetta a unique flavor that sets it apart from other recipes. 
Course: appetizers
Cuisine: American
Servings: 4

Ingredients

  • 8- ounce fillet of salmon you can also use leftover salmon
  • 1 1/2 - 2 cups of assorted cherry tomatoes
  • 10 fresh sweet basil leaves
  • 1 large clove of garlic
  • 1/3 cup of extra virgin olive oil
  • 1 1/2 tablespoons of balsamic vinegar
  • 1 tablespoon of champagne vinegar
  • 2-3 drizzles of balsamic glaze to taste
  • 1/3 cup grated Parmesan cheese
  • maldon sea salt to taste
  • freshly cracked black peppercorns to taste
  • 2-3 slices of sourdough bread buttered and pan-toasted golden brown

Instructions

  • Preheat oven to 350 degrees.
  • Using a few paper towels, pat the salmon filet dry. Place a length of parchment paper onto a sheet pan, set the salmon on top, and brush the fillet with a tablespoon of extra-virgin olive oil. Season with sea salt and freshly cracked black peppercorns. Place the sheet pan on the center rack, and cook for 30 minutes. Remove the salmon from the oven and, using the tines of a fork, flake it into a small bowl. Set it aside.
  • Cut the cherry tomatoes in half and place them into a medium-sized mixing bowl.
  • Mince the garlic and add it to the bowl.
  • Add 1/3 cup of extra-virgin olive oil, 1 1/2 tablespoons of balsamic vinegar, 1 tablespoon of champagne vinegar, and 2-3 drizzles of balsamic glaze to taste.
  • Now, gently mix.
  • Next, add 1/3 cup of freshly grated Parmesan cheese and the thinly sliced fresh sweet basil leaves.
  • Add sea salt and freshly cracked black peppercorns to taste, then gently fold the ingredients into the cherry tomato mixture.
  • If making ahead, cover the bowl with plastic wrap and refrigerate it.
  • Butter the sourdough bread and toast it in a skillet over medium-high heat until both sides are golden brown.
  • Cut the toasted bread in half and plate.
  • Just before serving, divide the bruschetta mixture into coupe glasses for an elevated look.
  • Top each serving with the flaked salmon and a little more of the grated parmesan.