This is one my favorite bruschetta recipes! It is adapted from a wonderful recipe in an Italian cookbook (based on the cuisine in the Calabaria region where my grandmother is from) that my mom gave me a few years ago. The original recipe calls for tuna packed in oil (which is good), but I thought canned salmon would also work, and it turned out to be a big hit!
Salmon Bruschetta with Endive Leaves
Ingredients
- 3 cans of salmon packed in water
- 1 lemon (juiced)
- 1 clove of garlic (minced)
- 1 large handful of freshly chopped flat-leaf parsley
- 1/2 white onion (chopped finely)
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1/2 tsp Italian seasoning
- pinch of salt and pepper to taste
- 3 heads of endive
Instructions
- Mix all ingredients (except for salt and pepper) together in a bowl. Once everything is mixed, add salt and pepper to taste.
- Wash and dry endive, pull a part leaves and place onto a platter for serving.
- Serve bruschetta with endive leaves and enjoy!
Notes
If you don't have endive, you can also serve the bruschetta with slightly toasted bread, fresh bread or crackers.
I seriously love this appetizer idea! I love salmon . . . and the endive leaves would be a fun change to the usual bruschetta. I might try it out this weekend–and if I do, I’ll let you know how it goes. Thanks!
The endive leaves worked really well. I look forward to hearing how you like it!