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Ricotta and Smoked Salmon Bruschetta

Ricotta and Smoked Salmon Bruschetta
1 vote, 5.00 avg. rating (89% score)
by in Dec 2004

Total Time: 30

Yield: about 32 pieces


  • 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 (we like Vermont's Maplebrook Farm brand)
  • 4 ounces sliced smoked salmon
  • Freshly ground black pepper
  • Minced chives


Preheat oven to 375°. 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 chopped chives.
Updated Tuesday, November 9th, 2004
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One Response to Ricotta and Smoked Salmon Bruschetta

  1. Barbara MacDonald December 21, 2005 at 8:42 am #

    I made this last year for my Christmas Brunch, but could not find the recipe for it this year. Thank Heaven for the Internet. Very well received by my guests. Will make again.

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