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National Pinot Grigio Day: Smoked Salmon Bruschetta with Pickled Onions

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  • Author: Theresa Greco


  • 1 loaf bread
  • 1/2 cup Greek yogurt
  • 46 tbsp cream cheese
  • fresh lemon juice
  • Salt to taste
  • 1 package smoked salmon
  • pickled onions (recipe below)

Pickled Onions

  • 1 cup thinly sliced red onion
  • 1 clove garlic
  • 3 Tbsp sugar
  • 1 Tbsp salt
  • ½ tsp peppercorns
  • 1 cup white vinegar


  1. Slice bread into thin rounds and toast in a toaster oven. In the meantime mix Greek yogurt, cream cheese and fresh lemon juice in a small food processor until creamy. Season with salt and adjust taste adding more cream cheese or yogurt as you see fit.
  2. Spread a thin layer of cream cheese mixture on the toasted bread. Top with pieces of smoked salmon. Finish it off with a dollop of cream cheese and a pickled onion.

Pickled Onions

  1. Place the onion and garlic in a large non-reactive bowl. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar is dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
  2. Once boiling, pour over the sliced onions. Make sure all the onions are submerged, and let the mixture cool to room temperature.
  3. Once cool, you can use the onions immediately or store in the refrigerator.
  • Category: Appetizer
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