SERVES: 4 - 6
Preheat a char-grill pan or the grill. Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only.
Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread.
Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve.
Cook’s tip: Balsamic vinegar gives the best flavour, though you could use red or white wine vinegar as an alternative.
• 12 slices smoked wild Alaska salmon
• 4 tbsp olive oil
• 12 slices rustic-style bread
• 1 garlic clove, crushed
• Rocket or salad leaves
• 2 tomatoes, deseeded and chopped
• ½ red onion, very finely sliced
• 1 tbsp balsamic vinegar
• Pinch of caster sugar