Herbed Ricotta Salmon Crostini

Julia Millay Walsh
holidaybannerCrostini are the easiest appetizer to throw together. Spread a little something on fancy-looking toast, and all of a sudden, it's a party. Bright and herbaceous ricotta topped with a little smoked salmon is like a lighter, slightly more elegant version of lox and schmear. So simple and delicious. For 20 crostini Ingredients 1 baguette, sliced 1/4 inch thick (you'll need 20 slices) 10 slices smoked salmon, halved 2 tablespoons lemon zest (about 3 lemons) 1 pound ricotta 1 tablespoon dill, finely chopped 1 tablespoon parsley, finely chopped 1 tablespoon basil, finely chopped Olive Oil Salt and pepper 1. To make crostini, preheat 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. 2. 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. claire-signature-layout Photograph: Claire Thomas

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