Smoked Salmon Bruschetta

4 Servings

1 15 oz can Italian style seasoned tomatoes , drained
1/2 yellow bell pepper, seeded, chopped
1/2 sweet onion, chopped
olive oil
1 tablespoon fresh lime juice
1/4 pound thinly sliced smoked salmon
French baguette sliced lengthwise and again into 6" lengths making 4 pieces
fresh garlic clove, cut in half

Sautee onion and pepper in olive oil until translucent. Add tomatoes and lime juice and heat through. Cool to room temperature.

Rub the baguette lengths with the garlic cloves (discard or keep for another recipe) and toast under a broiler until golden-turn if desired.

Lay slices of salmon on each toast and top with tomato mixture. Sprinkle with a *chiffonade of basil.


*Chiffonade ~Lettuces, sorrel, basil leaves and other leafy vegetables cut into julienne strips.
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