Ingredients

The following ingredients have 4 Servings
  • 1 baguette (sliced 1/3-inch thick (about 20 slices))
  • ¼ cup olive oil
  • 1 ½ cups flaked cooked salmon (see Note)
  • 1 15.5-ounce can white beans (such as cannellini, rinsed and drained)
  • ½ cup chopped onion (any kind)
  • ½ cup chopped celery (use the tender inner stalks if possible)
  • ¼ cup minced fresh parsley
  • 2 tablespoons capers (rinsed and drained)
  • ¼ cup fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground pepper (to taste)

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
  • Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
  • Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.
  • In a medium bowl place the salmon, white beans, onion, celery, parsley, capers, lemon juice, olive oil and salt and pepper and toss gently to combine well.
  • Top the toasted bread with the mixture, or serve the salmon mixture in a medium serving bowl with the toasts on the side, and allow everyone to top their own bruschetta.