Salmon Capsicum Olive Bruschetta Recipe

A vibrant and flavorful twist on a classic! This gourmet bruschetta recipe elevates the simple appetizer to a delicious meal. Inspired by a "Recipes+" magazine recipe (January 2009), this version swaps tuna for succulent salmon and adds a delightful medley of capsicum and olives. Quick, easy, and budget-friendly (around $2.95 per serving!), it's perfect for a weeknight dinner or impressive party starter. Feel free to substitute low-fat feta or cottage cheese for the ricotta for a lighter option. Get ready to impress!

Prep Time 10 mins
Cook Time 12 mins
Calories 239.8 kcal
Protein 45g
Rating 5.0 (1 Reviews)
Salmon Capsicum Olive Bruschetta 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salmon Capsicum Olive Bruschetta

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How to Make Salmon Capsicum Olive Bruschetta

  1. Preheat char-grill to medium heat.
  2. In a medium bowl, gently combine 150g cooked salmon (flaked), 1/2 red capsicum (finely diced), 1/4 cup Kalamata olives (halved), 2 tbsp fresh basil (chopped), and 1 tbsp red wine vinegar.
  3. Lightly brush both sides of 4 slices of your favorite bread with olive oil.
  4. Grill bread for 1 minute per side, or until golden brown and lightly toasted.
  5. Rub toasted bread slices with a cut garlic clove.
  6. Spread each slice generously with 2 tbsp ricotta cheese.
  7. Top with the salmon and capsicum mixture.
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

5g

Fat

5g

Carbs

7g