Ricotta and Salmon Crostini

Those of us that love lox for breakfast are going to ohhh and ahhh over this elegant and lighter version — Ricotta and Salmon Crostini!  These delicious treats serve as a wonderful appetizer at any party and a great addition to a fancy brunch you are serving up your family. We are making these for our family for Easter Sunday!

Ricotta and Salmon Crostini


  • 1 16-ounce container Ricotta Cheese (we used part slim milk)
  • about 1 tablespoon lemon zest
  • juice of 1/2 lemon
  • 2 tablespoons fresh dill (plus extra dill sprigs for garnish)
  • 2 tablespoons fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Large Baguette
  • olive oil, to taste
  • 1 4oz. package of thinly sliced smoked salmon (we like Spence & Co. Nova Lox)


1.  Preheat oven to 400 degrees.

2.  Next, let’s make the ricotta blend: in a bowl combine ricotta cheese, lemon zest, lemon, fresh dill, basil, salt and pepper.  Stir until well blended.  Set aside.

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3.  Slice baguette bread 1/4 inch thick.  Place on a baking sheet and brush lightly with olive oil.


4. Toast in oven for about 7 minutes, or until bread is crisp and lightly toasted.

5.  Remove toast from oven.  Spread a spoonful of ricotta blend over each crostini. Top with a slice of smoked salmon and garnish with a sprig of dill. Serve and enjoy!

Ricotta and Salmon Crostini



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