For anyone who loves lox at breakfast, these elegant Ricotta and Salmon Crostini will make you say “ohhh” and “ahhh.” Light, fresh, and easy to assemble, these crostini are an ideal appetizer for dinner parties, a refined addition to a holiday brunch, or a special touch for family gatherings like Easter Sunday. With a creamy herb ricotta base, a bright hit of lemon, and silky smoked salmon, each bite is balanced and beautiful.
Ingredients:
- 1 (16-ounce) container ricotta cheese (part-skim recommended)
- about 1 tablespoon lemon zest
- juice of 1/2 lemon
- 2 tablespoons fresh dill, finely chopped (plus extra sprigs for garnish)
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large baguette, sliced about 1/4 inch thick
- olive oil, for brushing
- 1 (4-ounce) package thinly sliced smoked salmon (for example, Spence & Co. Nova Lox or your preferred brand)
Method:
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Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment or use it unlined; either works fine.
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Make the ricotta herb blend: in a medium bowl combine the ricotta, lemon zest, lemon juice, chopped dill, chopped basil, salt, and pepper. Stir until smooth and well blended. For an extra-silky texture, briefly pulse the mixture in a food processor or blender—this is optional but gives a smoother spread. Taste and adjust seasoning with a little more salt, pepper, or lemon if desired. Set aside.
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Prepare the baguette slices: slice the baguette into approximately 1/4-inch rounds. Arrange the slices in a single layer on the baking sheet. Lightly brush each slice with olive oil on one or both sides to help them toast evenly and add flavor.
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Toast the crostini: bake in the preheated oven for about 6–8 minutes, or until the bread is crisp and lightly golden. Keep an eye on them—thin slices can brown quickly. If you prefer a deeper crunch, turn the slices halfway through baking or toast them a little longer.
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Assemble: remove the crostini from the oven and let them cool just enough to handle. Spread a generous spoonful of the ricotta blend over each toasted slice. Top each with a piece of smoked salmon, arranging it gently so it sits attractively on the crostini. Garnish with a small sprig of dill and a crack of black pepper. A tiny squeeze of fresh lemon over the top just before serving brightens the flavors.
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Serve: place the crostini on a platter and serve immediately while the bread still has a pleasant crunch. These make an elegant appetizer, a refined party bite, or a special offering at brunch.
Tips and Variations
- If you prefer a lighter spread, drain excess liquid from the ricotta by placing it in a fine mesh strainer for 10–15 minutes or use low-fat ricotta.
- For a creamier texture, blend the ricotta before mixing with the herbs. Alternatively, fold in a tablespoon of sour cream or crème fraîche for extra richness.
- Add small capers, finely sliced red onion, or thin cucumber ribbons on top for texture and contrast. Chives or tarragon can be substituted for basil for a different herbal note.
- To add a touch of heat, finish with a pinch of crushed red pepper flakes or a few drops of hot honey for sweet-spicy contrast.
Make-ahead and Storage
- The ricotta herb mixture can be made up to 24 hours ahead and refrigerated in a covered container. Stir well before using.
- Toasts are best made shortly before serving so they remain crisp; you can toast the bread earlier and reheat briefly in a hot oven to refresh them right before assembly.
- Leftover assembled crostini will soften over time; store components separately—ricotta mixture chilled, salmon refrigerated in its original packaging—and assemble just before serving.
These ricotta and salmon crostini are a simple, sophisticated appetizer that showcases smoked salmon in a fresh, bright way. Whether you’re planning a holiday brunch, serving guests at a cocktail party, or treating your family to a special breakfast, this recipe is quick to prepare and always a crowd-pleaser.