Crostini are the easiest appetizer to throw together.  Spread a little something on fancy looking toast, and all of a sudden, “It’s a party!” (she said in her best Ina Garten voice).  Bright and herbaceous ricotta topped with a little smoked salmon is like a lighter, slightly more elegant version of lox with some schmear. So simple and delicious!

HOW TO MAKE CROSTINI:

INGREDIENTS

For 20 crostini

1 baguette, sliced 1/4 inch thick (you’ll need 20 slices)

olive oil

2 tablespoons lemon zest (about 3 lemons)

1 tablespoon dill, finely chopped

1 tablespoon parsley, finely chopped

1 tablespoon basil, finely chopped

1 pound ricotta

salt and pepper

10 slices smoked salmon, halved

DIRECTIONS

Pre Heat your oven to 400 F. Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes, flip, and bake for another 5 minutes or until the bread is crisp and toasted.

Mix together the lemon zest, herbs, and ricotta.  Add a little salt and pepper to taste.  To finish, spread the herbed ricotta on the crostini, top with a half slice of smoked salmon, and drizzle with olive oil or garnish with a sprig of dill.  Enjoy!