Crostini are the easiest appetizer to throw together. Spread a little something on fancy looking toast, and all of a sudden, "It's a party!" (she said in her best Ina Garten voice). Bright and herbaceous ricotta topped with a little smoked salmon is like a lighter, slightly more elegant version of lox with some schmear. So simple and delicious!
Salmon Lemon Ricotta Crostini
For 20 crostini
1 baguette, sliced 1/4 inch thick (you'll need 20 slices)
olive oil
2 tablespoons lemon zest (about 3 lemons)
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon basil, finely chopped
1 pound ricotta
salt and pepper
10 slices smoked salmon, halved
Pre Heat your oven to 400 F. Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes, flip, and bake for another 5 minutes or until the bread is crisp and toasted.
Mix together the lemon zest, herbs, and ricotta. Add a little salt and pepper to taste. To finish, spread the herbed ricotta on the crostini, top with a half slice of smoked salmon, and drizzle with olive oil or garnish with a sprig of dill. Enjoy!
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