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Ricotta and Smoked Salmon Bruschetta

Photo Credit
GooDween123/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
about 32 pieces
Category
Fish and Seafood
Course
Appetizers
Occasions
Christmas
Preparation Method
Bake
Sources
Yankee Magazine

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.

Ingredients
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

Instructions

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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