Avocado and Salmon Bruschetta

recipe
Notes: We like seeded multigrain bread for these appetizers; assemble them up to 1 hour ahead; drizzle avocado with lemon juice to retain color.

Yield:

Makes 16 appetizers (serving size: 1 bruschetta)

Recipe from

Sunset

Nutritional Information

Calories 60
Caloriesfromfat 60 %
Protein 2.2 g
Fat 4 g
Satfat 0.9 g
Carbohydrate 4.9 g
Fiber 0.9 g
Sodium 89 mg
Cholesterol 2.2 mg

Ingredients

4 slices whole-wheat bread
1 tablespoon prepared pesto
1 avocado (about 10 oz; see notes)
1/2 cup shredded lettuce or sprouts (optional)
1 to 2 oz. smoked salmon or trout, flaked
salt
fresh-ground pepper

Preparation

Toast bread. Spread pesto on one side of each slice. Pit, peel, and thinly slice avocado. Arrange avocado on bread slices, then cut each slice into quarters. Top with shredded lettuce or sprouts (optional), and smoked salmon or trout. Sprinkle with salt and pepper.

Note:

February 2006
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