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


  • 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


  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!


If you don't have endive, you can also serve the bruschetta with slightly toasted bread, fresh bread or crackers.