Ricotta and Smoked Salmon Bruschetta

Fish and Seafood Recipes | Bread Recipes

Preparation Time: 30 minutes

Start to Finish Time: 40 minutes

Yield: about 32 pieces

• 1 fresh baguette, sliced diagonally into 1/2-inch slices
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, sliced in half
• 1 pound fresh, best quality ricotta cheese
• 1 package (4 ounces) sliced smoked salmon
• Freshly ground black pepper, to taste

Preheat oven to 375°. Using a pastry brush, lightly brush each bread slice on one side with olive oil, then rub with the raw side of the garlic clove. Place slices on a cookie sheet and bake approximately 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, then garnish with chopped chives and, if desired, lemon slices.

Garnish

• Finely chopped chives (about 1/3 cup) and thin lemon slices (optional)

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