Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Bruschetta of Smoked Salmon, Crab & Avocado

The term "bruschetta" originated in central Italy to describe a snack made out of grilled bread, often rubbed with garlic and topped with olive oil, salt and pepper. Over time, people have piled delicious ingredients on to that base, and now there are as many variations of bruschetta as there are different kinds of pizza. This one is made up of three of my favorite things: smoked salmon, crab legs and avocado. It's a perfect brunch dish or a fantastic appetizer to wake up the palate.

Ingredients: Print Ingredients

- 2 thin slices sourdough or other good bread, crusts removed
- Extra virgin olive oil
- 2-3 ounces (3 small slices) smoked salmon (Preferably from Nova Scotia or Seattle; use fresh-cured gravalax if you like.)
- 8 Dungeness crab legs
- 4 thick slices ripe avocado
- Sea salt


Make a diagonal cut through the bread slices to create four triangles, two from each half. Place on a baking sheet; drizzle with olive oil. Set beneath the broiler for 30 seconds, or until golden brown and crisp around the edges. Remove from the oven; cool.

Lay the bread triangles out on a plate. Place the salmon on top of the bread; then arrange the two crab legs, and finally place the avocado slice on top. Drizzle with a bit more olive oil for a glossy finish, and sprinkle with sea salt. I like to use black or red sea salt on the bruschetta, to not only for the gorgeous colors, but also to experiment with the nuances of salt "flavor." Who knew salts could taste so different?

Devour immediately. The softness of the crab and the creaminess of the avocado should create a perfect contrast to the crisp crunch of the bread. Such delectable little bites! Perhaps you should make a double batch.

Serves 2.

How To Serve:

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