Recipe for Ricotta and Smoked-Salmon Bruschetta | Almanac.com

Ricotta and Smoked-Salmon Bruschetta

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about 32 pieces
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With just a few ingredients, whip up this Ricotta and Smoked-Salmon Bruschetta. The combination of creamy ricotta and smoky salmon is addictive—and this appetizer adds a touch of elegance to any occasion.

Optional: For a fancy twist, try stirring some grated lemon zest into the ricotta.

1 fresh baguette, cut diagonally into 1/2-inch slices
1/4 cup extra-virgin olive oil
1 garlic clove, halved
1 pound fresh, best quality ricotta cheese
4 ounces sliced smoked salmon
Freshly ground black pepper
Minced chives

Preheat oven to 375°F. Using a pastry brush, lightly coat one side of each bread slice with olive oil; then rub with the raw side of the garlic clove.

Place bread slices on a cookie sheet and bake about 10 minutes, until edges just begin to brown. Remove toasted bread and cool on racks.

On each piece of toast, spread a heaping tablespoon of fresh ricotta; then lay a strip of smoked salmon on top. Season with pepper to taste and garnish with chives.

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