Tomato, Basil, and Salmon Bruschette

You can make these open-faced Italian sandwiches any size you like. I like to make them small—using baguette slices—and give 3 per serving as a snack or 1 or 2 per serving as an hors d’oeuvre. You can use cold salmon in virtually any form—grilled, sautéed, hot-smoked, or cold-smoked—or you can spread the toasts with the rillettes. These bruschette are topped with chopped basil and chopped tomatoes, but you can use anything you like as a topping, including