Smoked Salmon Bruschetta with Tomato-Avocado Salsa

• 3 large plum tomatoes (about 8 ounces), seeded, chopped
• 1/2 yellow bell pepper, seeded, chopped
• 3 tablespoons chopped red onion
• 1 jalapeno 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
• 4 1/2-in-thick bread slices from crusty round loaf
• Olive oil
• 1/4 pound thinly sliced smoked salmon

1. Combine all ingredients in bowl.
2. Season with salt and pepper.
3. Preheat broiler.
4. Brush 1 side of bread with oil.
5. Sprinkle with pepper.
6. Broil both sides until golden, about 2 minutes per side.
7. Arrange bread, oil side up, on work surface.
8. Top with salmon.
9. Cut each toast in half.
10. Arrange on platter.
11. Top each with some salsa.
12. Serve, passing remaining salsa separately.

tomatoes, yellow bell pepper, red onion, jalapeno chili, lime juice, olive oil, avocado, fresh basil, bread, olive oil, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-bruschetta-with-tomato-avocado-salsa-1175 (may not work)