Salmon and White Bean Bruschetta
on Sep 21, 2017, Updated Aug 01, 2025
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These Salmon and White Bean Crostini are an easy, elegant apperitzer that come together in minutes with some simply cooked salmon and pantry-friendly ingredients. Creamy white beans and rich salmon are piled onto crunchy crostini, making them perfect for entertaining, light lunches, or holiday bites.
These Salmon and White bean Crostini hit that magical sweet spot; they’re very easy to make, they look fancy enough for company, and they taste like something from your favorite little wine bar. Creamy white beans meet silky, moist salmon, and the whole thing gets piled onto crisp, golden crostini., It’s an appetizer that checks every box: no -cook, make-ahead friendly, and truly satisfying. Whether you’re planning a party, a light lunch, ort a quick bite with a glass of chilled rose, this is the kind of recipe that makes you look like a total pro with very little effort. If you’ve got leftover cooked salmon, you’re halfway there!
Ingredients
This Salmon and White Bean Bruschetta is a riff on a very classic Italian bruschetta topping made with white beans and tuna.
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If the leaves on your stalks of celery are tender and fresh definitely chop those up along with the stalks. If you want to add a fresh herb in here in addition to or instead of the parsley, you could sub in basil in the same amount, or try 2 tablespoons minced fresh tarragon or oregano, with or without the parsley.
Tips for the Best Crostini
- Don’t skip the lemon zest – it brightens up the whole bite.
- Add-ons like capers or pickled red onions can elevate the flavors even more.
Serving Suggestions
- As a party appetizer with sparkling wine
- Light lunch with a green salad
- On the side of scrambled eggs or an omelet for brunch
Variations and Substitutions
- Use whipped ricotta instead of white beans for a different base.
- Try smoked salmon or smoked trout for a smoky twist.
- If you want to use canned salmon you can; just make sure it’s a high quality brand.
- Make it gluten-free with a gluten-free baguette.
- Heap the white beans and salmon onto a pile of lightly dressed greens for a salad.
- For extra flavor, think about running a halved garlic clove over the toasted top of the bread when you take them from the heat, and then pile on this topping.
- Grill the bread instad of baking it.
Kitchen Smarts
If you want to make this for your own lunch, then you can skip turning the small slices of baguette into crostini, and just toast up a slice of two of good bread, and make yourself an open faced sandwich! This is a more along the lines of a tartine, which is essentially a French open-faced sandwich, meant to be eaten with a knife and fork.
What to Think About When Making Salmon and White Bean Crostini
Yes! Just rinse and drain them well before using.
They’re best fresh, but they’ll hold for about an hour after assembling. Store components separately if prepping ahead.
You can use grilled salmon, baked salmon, poached salmon, or pan-seared salmon.
More Crostini and Bruschetta Recipes:
- Caramelized Onion and Spinach Crostini
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
- Salmon and White Bean Bruschetta
- Swiss Chard, Leek and Feta Bruschetta
- Kale and Roasted Pepper Bruschetta
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Salmon and White Bean Crostini (Easy, Elegant Appetizer)
Ingredients
- 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 black pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- Brush each of the crostini 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 crostini.
