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.
||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
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
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)
Photograph: Claire Thomas