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Avocado and Salmon Bruschetta

Avocado and Salmon Bruschetta

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

Sunset FEBRUARY 2006

  • Yield: Makes 16 appetizers (serving size: 1 bruschetta)

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.

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 60%
  • Protein: 2.2g
  • Fat: 4g
  • Saturated fat: 0.9g
  • Carbohydrate: 4.9g
  • Fiber: 0.9g
  • Sodium: 89mg
  • Cholesterol: 2.2mg
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Avocado and Salmon Bruschetta Recipe

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