Smoked Salmon Crostini With Ricotta-Herb Spread
November 5th, 2024Festive and Flavorful
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.
Smoked Salmon Crostini With Ricotta-Herb Spread
By Wild Alaskan Company
Most of the prep time included in this recipe is inactive — the ricotta spread needs to rest in the refrigerator for 30 minutes for the flavors to meld nicely. If you're in a rush though, you can skip this step.
Prep time
45 minutes
Cook Time
10 minutes
Total time
55 minutes
Yield
6-8 servings
Ingredients
- 1 (8 oz.) pack Cold Smoked Sockeye or Hot Smoked Sockeye
- 1 baguette, thinly sliced
- Extra-virgin olive oil
- 15 oz. ricotta cheese
- 2 oz. sour cream
- ½ cup basil, finely chopped
- 1 small bunch chives, thinly sliced
- Dill sprigs
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 1 medium cucumber, thinly sliced
- Flaky salt, for serving (optional)
Instructions
1. Preheat oven to 325F.
2. Brush baguette slices with a thin, even layer of olive oil. Arrange on a baking sheet in a single layer. Bake until toasts turn golden brown, rotating frequently, about 10 to 15 minutes.
3. While the baguette is toasting, make your herby ricotta spread. Combine ricotta, sour cream, basil, chives, and lemon zest. Season with salt and pepper to taste. Stir together and let chill in the refrigerator for at least 30 minutes.
4. Assemble the crostinis: spread a thin layer (about ½ teaspoon) of herby ricotta spread onto toasts. Top with a slice of cucumber, a sliver of smoked salmon, and a sprig of dill.
5. Arrange crostinis on a platter, finishing with a drizzle of olive oil, a sprinkling of flaky salt (if using), and a fresh grind of pepper.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
