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

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 good size servings

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

  1. Mix all ingredients (except for salt and pepper) together in a bowl. Once everything is mixed, add salt and pepper to taste.
  2. Wash and dry endive, pull a part leaves and place onto a platter for serving.
  3. 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.

http://deliciouslyfit.guru/salmon-bruschetta-with-endive-leaves/