Smoked Salmon Bruschetta With Avocado And Feta
on Jan 17, 2021, Updated Apr 30, 2024
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Fan of bruschetta? Add a touch of luxury to it with this smoked salmon and smashed avocado and feta version. From a fancy dinner appetizer to a simple breakfast or lunch, this is light but fancy. Perfect with a glass of chilled white wine or champagne!
A luxury meal or snack in minutes
There’s a lot to love about this simple but luxurious version of bruschetta.
Essentially, I’d describe it as a cross between a fancy smoked salmon bruschetta and a particularly yummy smashed avocado toast recipe.
To get to the point, it’s simply avocado mashed with feta and lemon and topped with thin slices of delicious smoked salmon. It’s simply perfect for a fancy brunch for a loved one or friend, an easy but impressive appetizer for your guests, or just a snack for yourself when you feel like treating yourself.
About the ingredients
You might ultimately like to think of this as a fancy sandwich! π
Apart from your favourite Italian style bread (more on that later), this is all you need:
- a ripe avocado
- good quality feta cheese (an authentic Greek brand is always a safe bet)
- a few squeezes of lemon juice
- salt and pepper
- some green salad leaves for garnishing
A little goes a long way
You might not think this is the most economical of lunches. It isn’t. But then again a little of each of the ingredients goes a pretty long way. For lunch for two you only need one avocado, about a quarter cup of crumbled feta cheese and a few thin slices of smoked salmon.
What kind of bread is best for bruschetta?
You can use any kind of rustic Italian style bread to make bruschetta. Lengths of French baguette work well, as does focaccia or ciabatta bread.
I happen to have an easy focaccia recipe here if you’re interested in trying it. I call it shockingly easy!
You can even buy thin pre-packaged ‘bruschetta’ bread, but really you can use any kind of toasted flat bread you like.
How to make smoked salmon bruschetta
It’s as easy as…
Step 1: Mash avocado. Add chunks of feta. Season.
Step 2: Lightly toast good rustic Italian style bread. Pile avocado feta smash on top.
Step 3: Top with thin slices of smoked salmon, a small handful of salad leaves, and a bit more lemon to garnish.
How to eat it
This salmon bruschetta is best made and served immediately when it tastes and looks beautifully fresh.
It’s surprisingly adaptable. Serve it as:
- a fancy but simple appetizer at a dinner party
- a simple canape for a share plate or buffet (I’d make mini bruschetta for this)
- an easy, healthy lunch to add a touch of luxury to an otherwise ordinary day π
- a fancy brunch for your valentine (or for yourself – why not?)
Variations
Not a big fan of smoked salmon? This recipe works equally as well with prosciutto, pan fried chorizo or any kind of fancy ham on top.
You can even skip the fish/meat topping and just make an avocado smash bruschetta for yourself. Perhaps add some sundried tomatoes into the mix.
Here are more ideas of things you could add or sprinkle on top instead of (or as well as!) the salmon:
- poached eggs
- mixed nuts (pistachios, hazelnuts or crushed macadamias all work well)
- dukka
- chopped cherry tomatoes, basil and a drizzle of balsamic vinegar
- bacon
- your favourite salsa or chutney
More fancy-but-easy bruschettas
- Fava bean, mint and ricotta crostini. Yum!
- This Spanish ‘pan con tomate’ is the ultimate simple bruschetta.
- Slow-roasted tomato and ricotta bruschetta. Simple, colourful, and absolutely delicious!
- Your guests won’t believe how easy this creamy baked artichoke dish was to make.
- This pear, feta and walnut crostini might sound a little unusual, but trust me, it’s delicious.
smoked salmon bruschetta with smashed avocado and feta
Ingredients
- 1 avocado, ripe
- ¼ cup feta cheese
- 1 lemon
- black pepper, to taste
- 4 slices bread, any flat(ish) Italian style e.g. ciabatta, focaccia, Turkish bread, bruschettini, even French style baguette
- 2.5 ounces smoked salmon, (thin slices)
- a few fresh salad leaves, I use a mix of fresh green leaves, but any are fine.
Instructions
- Cut 2 thin rounds off one half of the lemon. Cut each in half and set aside.
- In a medium dish, mash up the avocado. Then crumble in the feta and grind in some freshly ground black pepper. Stir in a few squeezes of lemon juice, or add more or less to taste.
- Toast your bread in a toaster. Then top with the avocado-feta mixture and a slice of salmon (fold it a little if necessary).
- Top each bruschetta with a few salad leaves. Twist each of the lemon slices slightly and add those to the top as well. Serve immediately.
eeeek! That’s freaky! Glad you make it out alive! I love this bruschetta because I am such a sucker for smoked salmon!
Yeah, me too … I love that stuff! Thanks for passing by, Bri, and so glad you like the bruschetta!
Ha- I would have been your friend with the hammer. I was that one in my college dorm room! I love smoked salmon and luckily have a place around here to get it quite cheap. I actually made a smoked salmon soup yesterday so it seems we’re on the same wavelength!
Wow, smoked salmon soup! How interesting, Chrissy. I hope you’re putting it on your blog! π Oh, and I’m very impressed that you would have been the one with the hammer. Sounds like you are the kind of friend to take camping!
I would completely flip if I found a scorpion in my tent! That sounds terrifying! This looks like the best combo on toast ever however π
Glad you like it, Lilli! I definitely did freak when I saw that scorpion. Makes me shudder to think about it even now π
Helen, if a scorpion had found its way inside my tent, I would have screamed so loud that the noise alone might have done it in! Ick.I’m LOVING everything about this recipe. I have a serious thing for smoked salmon, and you can’t go wrong with avocado and feta (and carby delicious bread). Pinned! Hope you get some relief from the heat soon!
Aw, sooo glad you like the bruschetta, Alyssa! I am totally addicted to this for lunch at the moment. Thanks so much for pinning! (and glad I would have had a ‘screaming partner’ if you’d been in that tent with me!!)
This is just the perfect brunching dish and one that I always order at restaurants! Looks delicious Helen, thanks for the great recipe. You can consider that I definitely will be recreating the recipe and adding a poached egg ontop!
Oooh, adding a poached egg sounds like a fabulous idea – protein city! I’m really keen to try that now! Thanks, Thalia!
Bruschetta is a must on our table, and your combination of avocado with feta sounds super delicious, Helen! We are both mosquito magnets and no matter where we are or how many other succulent temptations are around, the little annoying pests seem to find us π
Enjoy your weekend!
J+C
Hello, Judit and Corina! I’m glad I’m not the only one that is a critter magnet! Enjoy your weekend, too!
Salmon, avocado and feta is one of the best food combinations. This looks delicious!
Totally agree, Dannii … I could eat it every day. π
You had me at smashed avocado! That combined with the creamy feta has got to make the BEST bruschetta.
Are you kidding, I would’ve had a nervous breakdown if I had woken up to a scorpion. I can’t even do spiders π
I’m actually OK with spiders, although there are some scary ones over here in Oz.
Glad you like the bruschetta, Mary Frances! It’s certainly a winner with me!
I just bought a whole bunch of feta, and didn’t know what to do with it. This looks like the perfect solution!
Hi, Kathleen! So glad you like this … and hope you give it a go with that feta of yours!
I just love this combination of ingredients. I don’t enjoy smoked salmon often enough and I really need to change that. Just as you’re entering into summer we’re gearing up for Fall/Winter here in Canada. But I think I might have a few weeks left to enjoy lovely light suppers like this one!
Hi, Amanda! Exactly! I’m taking advantage of the crossing of the seasons to make things that are good in either spring or autumn! So glad you like this recipe. π
When we were in Arizona my sons and husband walked right past a scorpion and didn’t even see it. I was the last one and I freaked out! I don’t like critters either — none of them! On a happier note, this bruschetta looks SO delicious and fresh, Helen. This I would be glad to see! π
The worst is cockroaches, which I also have a yucky story about, but I thought I’d better draw the line at talking about cockroaches on a food blog π
I love bruschetta… it’s such a fun party food and the toppings are endless! Love your flavor combo here Helen!
Thanks, Chris! It’s my fave, too. I’ve even some version of this almost every day for a week!
Avocado and smoked salmon.. yummy.. it has to be delicious!
Thanks, Ilona, and welcome! π
The bruschetta looks delicious.. smoked salmon is a great addition.. I love salmon but my hubbs is not a fan of salmon.. so I have to look for an alternative.. smashed avocado looks incredible!! Yumm!!
Prosciutto goes really well, Arpita! Or any kind of sliced meat, really π
Hi Helen, I was bite by a scorpion last winter in Phoenix, AZ. That was the worst thing that ever happened to me, I could not walk for almost 3 days, so I am very careful now. Anyway, love your bruschetta, the combination is perfect.
Seriously? Wow, that makes my story pale in comparison. How awful! No camping for you in northern Greece, then!
So glad you like the bruschetta … I’ve just wolfed some down again … for breakfast (don’t tell anyone).
Oh my goodness – that scorpion didn’t stand a chance with that hammer – though, I would not have thought of grabbing a hammer to beat it with but might have stomped on it – if I had some thick boots on! Another thing I have never thought to do is combine avocado and feta and salmon – all togther – Helen – this sounds like one heck of an awesome “Recipe” to me! π
Hope you have a wonderful weekend and stay cool!
To be honest, Shashi, I’m not sure I could stamp on an ant … I always feel sorry for little creatures and I couldn’t even stomp on a cockroach (not because I wouldn’t want to kill it but because I’m scared of the horrid things).
Glad you like the idea of the bruschetta combo. It’s pretty rich but in a very satisfying way. The little sour feta hit really lifts it up to a different level in my opinion. Hope you and your daughter enjoy your weekend! π
I was full of anxiety reading the camping story for I thought you were going to say a gigantic spider was in your tent! Giant spiders freak me out to the point I almost have a panic attack! Glad it wasn’t a spider and glad you were able to get ride of that creature!
On to the Bruschetta. It looks amazing! And healthy, too!
Oh my goodness – I think I agree that would have been worse! They do actually have those giant tarantulas in Greece … although I don’t think they’re dangerous. I don’t think … ?? Anyway, I think I’ll be well and truly keeping away from camping over there in the future!
Glad you like the bruschetta. Yes, I felt very smug while eating it as it was not only healthy but super tasty, too. π
Je bien rigolΓ© avec ton histoire du camping. Quand j’Γ©tais jeune je fait le mΓͺme erreur que toi. Je suis allΓ©e au camping de La Alberca, un petit village en Salamanque, trΓ¨s mignon. Je suis arrivΓ©e comme toi le soir trΓ¨s contente d’Γͺtre avec mes amis en libertΓ©! A 8 heure du matin on Γ©tais rΓ©veillΓ© pour la chaleur intenable, c’Γ©tait un vrai four! Depuis je ne suis pas trΓ¨s fan de camping π
Tes toast me pareil idΓ©al pour ce moment, ici en France c’est l’Γ©tΓ© indien! Il fait tous le jours 30Β°! c’est pour Γ§a que j’ai le partagΓ© en Facebook! et la bas, il fait froid?
Merci beaucoup de l’avoir partage en Facebook, Eva!! Je suis ravie que tu aimes ces petits toasts. Il fait chaud ici aussi … 32C aujourd’hui! (c’est pas normal pour le septembre, on nous dit)
J’aime bien aller au camping, mais oui, la chaleur est un vrai probleme en ete. Une autre fois, je suis allee au camping au nord de l’Angleterre en juin et j’avais les pieds geles! Mieux de rester dans un hotel, je crois … π
I’m with you on the insects, Helen!The mosquitoes always seem to find me, no matter where I go! Bruschetta is my favorite appetizer, so I absolutely love this recipe. Salmon is also my favorite fish, so I will definitely have to try this out. Thanks for sharing!
Oh, you’re very welcome, Gayle! This is such a lovely treat of a lunch so I hope you do try it out. π
For such an elegant dish Helen, this looks so easy, although I confess might be doing the salmon/prosciutto substitution. And you used an avocado…..trying to eat those more….so stinking healthy!!!
Camping in Greece when it’s hot, ha, that reminds me when my husband and I camped i n St. John, Virgin Islands in August!! 90 degrees at night! On blow up mattresses like yourself. Talk about bugs. Frogs and other scary infestations. But right on the beach? The view was amazing and we couldn’t have gone any other way.
Now there’s the trade off … that view sounds incredible. The trade off on the campsite we stayed on was hot springs, although many many of us in the group I was with got really sick from dirty water … ugh, not so good.
Definitely try this with the prosciutto, Laura – it’s cheaper for a start. Have a great weekend!