Smoked Salmon Bruschetta with Tomato-Avocado Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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3 large plum tomatoes, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
3 Tbsp. chopped red onion
1 jalapeno chile, seeded and chopped
1 Tbsp. fresh lime juice
1 tsp. olive oil
1/2 avocado, peeled and cut into small cubes
3 Tbsp. chopped fresh basil


4 (1/2″ thick) bread slices from a crusty round loaf
olive oil
1/4 pound thinly sliced smoked salmon


Combine all the ingredients in a bowl and season to taste with salt and pepper.


Preheat the broiler. Brush 1 side of the bread with oil and sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange the bread, oil side up, on a work surface and top with smoked salmon. Cut each piece of toast in half and arrange on a platter. Top each slice with some salsa. Serve, passing the remaining salsa around to anyone desiring more.

Serves 4.