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. Bright and herbaceous ricotta topped with a little smoked salmon is like a lighter, slightly more elegant version of lox and schmear. So simple and delicious.
For 20 crostini
1 baguette, sliced 1/4 inch thick (you’ll need 20 slices)
10 slices smoked salmon, halved
2 tablespoons lemon zest (about 3 lemons)
1 pound ricotta
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon basil, finely chopped
Salt and pepper
1. To make crostini, preheat 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.
2. 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.
Photograph: Claire Thomas