Smoked Salmon & Prosciutto Bruschetta

By Danielle Nieman

This Bruschetta appetizer is insanely delicious! Each bread bite is also topped with microgreens, red onions, tomatoes, and Ricotta.

This post is all about how to make the BEST and most unique-tasting bruschetta.

I LOVE going to see shows at the Wiltern in Los Angeles, but what I LOVE more than the show is eating at Caffe Concerto beforehand. Not only is it within walking distance of the Wiltern, but their Italian food (with a Korean twist) is incredibly delicious.

Last time I was there, I ordered the salmon and prosciutto bruschetta appetizer, which was insane. The first thing I did the next weekend was recreate the dish. If you have guests who aren’t fans of smoked salmon, add prosciutto instead. The restaurant topped some bites with salmon and others with prosciutto, giving people options to savor different flavors. I personally loved both.

I should also mention that this bruschetta appetizer is easy to make once you have all the ingredients. P.S. Sadly, I learned recently that Caffe Concerto closed its doors on July 31, 2026, but they will be reopening solely as a bakery, so if you’re ever in the LA area, check it out!

Smoked Salmon & Prosciutto Bruschetta

Ingredients You’ll Need:

• One Loaf of Baguette Bread (or a crusty bread)

• Prosciutto, 3 ounces

• Smoked Salmon, 3 ounces

• Microgreens (I purchased Micro Arugula)

• Red Onions (thinly sliced)

• Ricotta Cheese

• 2 Cups Cherry Tomatoes

• 1 Garlic Clove, minced or finely diced

• 1 tbsp Extra Virgin Olive Oil (and you’ll need more for topping each bread slice)

• 1 tsp Creamy Balsamic Vinegar Glaze

• Sea Salt (like Maldon)

• 1/8 tsp Black Pepper

Equipment Needed:

• Good Knife (for slicing the bread, tomatoes, garlic, and onions)

• Oven

• Baking Sheet

• Parchment Paper

• Basting Brush

• Serving Tray

How To Make Smoked Salmon & Prosciutto Bruschetta, Step-by-Step

Step 1: Slice the bread loaf diagonally (about 1/2 inch thick). I used a basting brush to coat each slice with olive oil, then sprinkled sea salt (like Maldon) on top. Toast the bread slices in the oven.

Step 2: You can purchase bruschetta from the store or make a quick tomato topping. Cut the cherry tomatoes into quarters and add them to a bowl with a finely diced garlic clove, 1 tablespoon of olive oil, and 1 teaspoon of creamy balsamic vinegar glaze. Mix well and add ground black pepper and salt to taste.

Step 3: Top each toasted bread slice evenly with creamy ricotta cheese. Next, add the tomato topping (or store-bought bruschetta) to each slice.

Step 4: Top some bread slices with smoked salmon and others with prosciutto.

Step 5: Lastly, add the microgreens and thinly sliced red onions. Drizzle creamy balsamic glaze onto each bread slice.

Serve immediately and enjoy!

FAQs

Why does smoked salmon pair well with bruschetta?

The acidic tomato topping pairs well with the rich, savory salmon. It’s a beautiful contrast of flavors.

Why does prosciutto pair well with bruschetta?

The salty cured meat complements the toasted bread, tomatoes, and creamy ricotta cheese. It’s out of this world!

Final Thoughts On Smoked Salmon & Prosciutto Bruschetta

I hope you enjoy eating and serving this delicious bruschetta appetizer! It’s pretty incredible, and I want to thank one of my favorite restaurants, Caffe Concerto, for expanding my palate to include salmon and prosciutto in bruschetta.

Check it out today and share it with your friends and family if you LOVE the recipe. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook. Also, check out Career Girl Meets…KITCHEN cookbook available on Amazon.

Related Recipes:

Easy Bruschetta Recipe

Tomato and Goat Cheese Bruschetta

Killer Goat Cheese Spread