Recipe of the Week:
Ricotta Salmon Crostini

by Melissa Goldstein
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 says in her best Barefoot Contessa 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, so delicious. dh-recipe-shop
 dh-recipe-of-the-week-salmon-crostini-mvp To really push these crostini over the top, try adding some of Russ and Daughters' Irish Smoked Salmon. Wild-caught and delicately smoked, it adds the perfect flavor to this simple dish. $38/lb, Russ & Daughters
  dh-recipe-of-the-week-salmon-crostini-header Ingredients 1 baguette, sliced 1/4 inch thick (you'll need 20 slices) 10 slices smoked salmon, each 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. Preheat your oven to 400 F for the crostini, and while you're waiting, mix together the lemon zest, herbs, and ricotta. Add a little salt and pepper to taste and set aside. 2. Drizzle the bread with olive oil and place slices on a baking sheet. 3. Bake for 10 minutes, flip each piece of bread, and bake for another 5 minutes or until the bread is crisp and toasted. 4. 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. (Yields 20 pieces)     claire-signature-layout Photograph: Claire Thomas

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