When I came up with Honey Salmon Feta Bruschetta I actually called it a crostini at first. Frankly, I wasn’t sure what the difference was between the two. As we do nowadays, I googled “bruschetta vs crostini” and this is how I learned that the base for my honey salmon with toms and feta topping is actually classified as bruschetta. No big deal – it tastes as amazing as it used to when I was calling it crostini! If you dropped garlic and olive oil you might as well call it a crostini. But please don’t! Honey Salmon Feta Bruschetta tastes waaay much better with the gorgeous olive oil and my beloved garlic!
In case you wonder: Bruschetta is all about bread and olive oil. The Italian word bruscare means “to roast over the coals”. An Italian will tell you that bruschetta is generally known as slices of rustic bread, grilled, rubbed with raw garlic, brushed with olive oil and seasoned with salt. Regardless of the presence or absence of a topping, bruschetta should be served warm.
Crostini on the other hand means “little toasts”. You can use pretty much any bread, like French baguette for example. Slice it thinly, toast and top it up with anything you like. In fact crostini will always have a topping on. Some say that the creamier and richer toppings (cream cheese, pate etc.) are more suitable for crostinis, as opposed to bruschetta, which likes fresh veg, fish or nothing at all, but oil and salt.
In my Honey Salmon Feta Bruschetta recipe I used ciabatta bread. First, I brushed it with olive oil and grilled it in the oven. Then I rubbed it with garlic and at the end I topped it up with some beautiful honey salmon, and toms and feta medley. It tastes best when the slices of bread are still warm and aromatic with the beautiful olive oil and garlic.
What’s in Honey Salmon Feta Bruschetta topping?
At one end of the scale you have smoked salmon, a bit of honey, plus feta cheese. They are the main flavour body of this delicious topping with sweet & sour and a subtle smokiness in the background, that only a quality smoked salmon can give. Tomato, basil and aged balsamic vinegar adds fruitiness, juiciness and a gentle, mellow, feminine wisdom to this balanced relationship.
If you think that this might sound a bit off the grid have a look at this short video taken from The Craftsmen’s Dinner series. Michel Roux Jr meets Ole Hansen at his smokehouse in the Cotswolds to understand the passion, the craft and the jazz music that goes into producing one of the UK’s finest smoked salmons.
And this is another very interesting article from Bureau of Taste and a kind and curious token of appreciation for Ole’s amazing work and his true passion..
- 1 long ciabatta bread
- 2 garlic cloves - peeled and halved
- 2 tablespoons of olive oil (can be in spray)
- 3 plum tomatoes - sliced into corn size pieces
- 2 tablespoons of fresh, chopped basil
- 5 tablespoons smoked salmon - diced finely
- 3 tablespoons feta cheese - crumbled
- 1 teaspoon honey
- 1 tablespoon balsamic vinegar
- Lemon wedges to serve
- salt & pepper to taste
- Prepare your Honey Salmon Feta Bruschetta topping ingredients.
- Preheat the oven to 375 F (190C).
- Slice the ciabatta bread at a 45-degree angle into ½-inch thick slices.
- Arrange the slices on an oven proof tray and brush (or spray) with olive oil.
- Bake until golden brown, about 15 minutes.
- Allow to cool slightly, then rub one side of toasts with the cut side of the garlic.
- While the ciabatta bread is toasting in the oven place the topping ingredients in a bowl. In a another small bowl combine honey and balsamic vinegar and then pour it over the tomatoes, salmon and feta. Adjust the seasoning with salt, pepper and lemon juice if necessary.
- Mix it all gently and spoon generously over your ciabatta slices.