Ricotta and Smoked Salmon Bruschetta

Source: The Old Farmer’s Almanac

Yield: 32 pieces


  • Sliced smoked salmon: 4 Ounces
  • Fresh, best quality ricotta cheese: 1 Pounds
  • Clove garlic, sliced in half: 1 Each
  • Extra-virgin olive oil: 1/4 Cups
  • Fresh baguette, sliced diagonally into 1/2-inch slices: 1 Each
  • Freshly ground black pepper: 1 Pinches
  • =Instructions=

Preheat oven to 375º. 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.