This Mediterranean appetizer with smoked salmon and ricotta over crostini is an amazing finger food for any get together. I often serve this crostini at brunch too. It's so fresh and crunchy and the mix of flavors is just elegant!
1bread (baguette or artisanal loaf)i.e. rye bread, Italian wheat, French country bread etc
5ozssmoked salmonbuy it already sliced
10ozsricotta
3tbspsolive oilextra virgin
2tbspsfreshly chopped dill
10small twigs of dill for garnish see appetizer picture as reference for size
salt add salt to taste as ricotta and smoked salmon could already have some salt content
1lemon (optional)slice and serve as garnish on the table
20grape tomatoes, sliced in halves
Instructions
Pre-heat oven to 400 degrees Fahrenheit (about 200 degrees C).
Slice baguette or bread in quarter inch slices (about 1 cm thick). Brush with olive oil or drizzle olive oil. Place over parchment paper on a baking sheet and bake for about 6-8 minutes until golden brown on top.
Mix ricotta with remaining olive oil and chopped dill. Add salt to taste.
Spread ricotta mix over crostini breads once those are ready. Add slices of smoked salmon. Top with sliced cherry tomatoes and garnish with dill. Serve right away!
Notes
It's ok to eyeball the ingredients in this recipe and adjust to what you have on hand. Bread can have more slices or you'll get leftover smoked salmon etc.
Use lemon as garnish, cut it in slices. A lot of people like to drizzle lemon juice over smoked salmon. Fresh good quality smoked salmon won't need it but keep lemon slices handy.
If you don't have enough cherry tomatoes it's ok. You can add 2-3 cherry tomatoes slices and the appetizer will still look amazing.
If you're following Mediterranean Diet, try to use homemade ricotta and Whole Wheat bread for this smoked salmon appetizer:). Enjoy!!