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National Pinot Grigio Day: Smoked Salmon Bruschetta with Pickled Onions

Theresa Greco
Course Appetizer


  • 1 loaf bread
  • 1/2 cup Greek yogurt
  • 4-6 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


  • 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.
  • 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

  • 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.
  • Once boiling, pour over the sliced onions. Make sure all the onions are submerged, and let the mixture cool to room temperature.
  • Once cool, you can use the onions immediately or store in the refrigerator.