Smoked Salmon Appetizer: Lemon–Olive Oil Ricotta Crostini with Fishwife

Name: Smoked Salmon Appetizer: Lemon–Olive Oil Ricotta Crostini with Fishwife
Total time: 25 min
Yield: 6 mini toasts
Ingredients: 3 slices milk bread, crusts trimmed and cut into 6 rectangles (save the crusts for croutons — or leave them on if you prefer); 1 (3.2-oz) tin Fishwife Smoked Atlantic Salmon, drained; 1 teaspoon fresh lemon juice; ½ cup whole-milk ricotta; 1 tablespoon Heraclea Lemon Infused Olive Oil, plus more for drizzling; 2 teaspoons honey; ¼ teaspoon pul biber (Aleppo pepper); ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Zest of ½ lemon; 2 tablespoons fresh herbs (basil, mint or chives), finely chopped or left whole for garnish

Written by: Cooks of Heraclea

Time: 25 minutes

Ingredients: 11

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Smoked salmon appetizer crostini on milk bread with whipped lemon-olive oil ricotta, fresh herbs, and Aleppo pepper

We made this one with friends. Fishwife's smoked Atlantic salmon, straight from the tin, gets a quick toss with lemon juice while milk bread crisps in the oven. The ricotta is where our lemon-infused olive oil goes to work — whipped with honey, pul biber, and lemon zest until it's smooth enough to pipe. Stack it: crisp bread, silky ricotta, smoky salmon, a scatter of herbs, one more drizzle of oil. Six little toasts that disappear in six minutes. Make a double batch if people are coming over.

Ingredients:

3 slices milk bread, crusts trimmed and cut into 6 rectangles (save the crusts for croutons — or leave them on if you prefer)
1 (3.2-oz) tin Fishwife Smoked Atlantic Salmon, drained
1 teaspoon fresh lemon juice
½ cup whole-milk ricotta
1 tablespoon Heraclea Lemon Infused Olive Oil, plus more for drizzling
2 teaspoons honey
¼ teaspoon pul biber (Aleppo pepper)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Zest of ½ lemon
2 tablespoons fresh herbs (basil, mint or chives), finely chopped or left whole for garnish

Steps:

Preheat the oven to 350°F (175°C). Arrange the milk bread slices in a single layer on a half-sheet pan. Bake for about 8 minutes or until lightly golden and crisp. Set aside to cool slightly.
In a small bowl, gently toss the drained smoked salmon with the lemon juice. Set aside to let the flavors meld.
In a medium bowl, combine the ricotta, Heraclea lemon-infused olive oil, honey, pul biber, salt, black pepper and lemon zest. Mix until smooth and creamy. For an extra-silky texture, blend briefly in a food processor.
Transfer the ricotta mixture to a piping bag or zip-top bag (snip off the corner). Pipe a generous layer onto each toasted milk bread slice. Spoon the salmon mixture over the ricotta.
Garnish with fresh herbs, a light drizzle of olive oil and an extra pinch of pul biber if desired. Serve immediately.