These smoked salmon crostini feature a creamy ricotta topping that packs an herby, flavorful punch. They're a festive addition to any holiday spread — and they're quick seafood appetizer to make.
To top the crostini, you'll make a simple ricotta topping that adds richness to this smoked salmon appetizer. The ricotta pairs perfectly with the salty flavor of the smoked salmon, creating the ideal bite of crunchy baguette, savory seafood, and creamy decadence.
Depending on your preference, these salmon crostini can be made with either Hot Smoked Sockeye Salmon or Cold Smoked sockeye. To plan ahead, you can make the ricotta topping up to 2 days prior to serving.
