There are ingredients that tell the story of Italian cuisine, and salt cod is certainly one of them. That is why I chose it as the star of this Bruschetta with Creamed Salt Cod and Sun-Dried Tomatoes.
For this new recipe in my Not Your Usual Bruschetta series, I wanted to give this traditional ingredient a lighter, more contemporary twist, turning classic creamed salt cod into a smooth, velvety spread to serve on crisp toasted bread. Alongside it are sun-dried tomatoes, with their rich, slightly savoury flavour, enhanced by the fragrance of lemon zest and oregano, while a touch of hot sauce adds an unexpected burst of warmth.
The result is a bruschetta full of character, where tradition and creativity come together in a balance of flavours that wins you over from the very first bite. Perfect for a special aperitif or for bringing something a little different to the table without losing touch with the authentic flavours of Italian cooking.
Because the best recipes are the ones that embrace innovation without forgetting their roots.
Bruschetta with Creamed Salt Cod and Sun-dried Tomatoes
30,2 g carbohydrates for 1 bruschetta
Ingredients for 2 bruschettas
- 2 slices of bread** (50 g each)
- 200 g desalted salt cod
- 40 g sun-dried tomatoes in olive oil
- 10 g hot sauce
- 2 garlic cloves
- 2 sage leaves
- 1 teaspoon chopped fresh parsley
- milk
- extra virgin olive oil
- lemon zest
- oregano
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Method
- Place the desalted salt cod in a small saucepan and cover it with equal parts of water and milk. Add the garlic cloves and sage leaves, then simmer gently for about 20 minutes.
- Remove any skin and bones, then transfer the fish to a blender or use a hand-held blender. Blend, gradually adding a little of the cooking liquid and extra virgin olive oil until you achieve a smooth, creamy consistency. Stir in the chopped parsley and adjust the seasoning with salt and pepper.
- Finely chop the sun-dried tomatoes and season them with lemon zest and oregano. Leave them to marinate while you prepare the toast.
- Toast the bread until golden and crisp. Spread a very thin layer of hot sauce over each slice, top with the creamed salt cod, then spoon over the seasoned sun-dried tomatoes. Finish with a few fresh herb leaves.
Nutrition Note
Salt cod is an excellent source of high-quality protein and is naturally low in fat. Fresh herbs and lemon zest add fragrance and brightness to the dish without contributing extra sugars or fats, making this bruschetta both flavourful and well balanced.
