This Ricotta and Smoked-Salmon Bruschetta is an easy, delicious appetizer or a great addition for brunch. The combination of creamy ricotta and smokey salmon is addictive! For a fancy twist, try stirring some grated lemon zest into the ricotta.
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.