SMOKED SALMON BRUSCHETTA with TOMATO-AVOCADO SALSA
4 Servings

Salsa
3 large plum tomatoes (about 8 ounces), seeded, chopped
1/2 yellow bell pepper, seeded, chopped
3 tablespoons chopped red onion
1 jalapeño chili, seeded, chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1/2 avocado, peeled, cut into small cubes
3 tablespoons chopped fresh basil

Toasts
4½-in-thick bread slices from crusty round loaf
Olive oil
1/4 pound thinly sliced smoked salmon

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper.

For Toasts:
Preheat broiler. Brush 1 side of bread with oil. Sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange bread, oil side up, on work surface. Top with salmon. Cut each toast in half. Arrange on platter. Top each with some salsa. Serve, passing remaining salsa separately.