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Smoked salmon bruschettas with soft cheese and cucumber shavings on white board
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Smoked Salmon Crostini with Whipped Ricotta

Prep 20M | Cook 10M | Enjoy in 30M

This recipe might not be a holiday classic, but after one bite you’ll want to make it a permanent feature in your holiday spread! With citrusy lemon and fresh dill, this appetizer makes a great snack or savoury breakfast. This recipe is part of our December meal plan.

Ingredients:

30 slices whole wheat baguette, cut on a diagonal

3 tbsp olive oil

1 clove garlic, cut in half

½ cup ricotta cheese

½ cup cream cheese, softened

1 tsp lemon zest

1 tbsp fresh lemon juice

¼ cup fresh chopped dill

¼ tsp salt

¼ tsp freshly ground pepper

400 g smoked salmon, cut into strips

2 tbsp capers, drained

Directions:

  1. Preheat oven to 325°F.
  2. Brush baguette slices with olive oil and place in a single layer on a baking sheet. Bake for 5 minutes.
  3. Remove from oven and rub surface of each baguette slice with halved garlic. Return to oven and bake until crispy, about 5 more minutes. Set aside and cool completely.
  4. Add ricotta and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is fluffy, about 3-5 minutes. Stop mixer and scrape down the sides of the bowl as necessary. Add lemon zest, lemon juice, dill, salt and pepper. Mix on medium speed until fully combined.
  5. Spread mixture on crostini and top with 1-2 slices smoked salmon.
  6. Sprinkle each crostini with a few capers.
  7. Serve and enjoy!

Nutritional Facts:

Serves 10 (3 crostini per serving)

Nutritional analysis per serving

294 calories

15 g fat

13 g protein

29 g carbohydrate (27 g available carbohydrate)

2 g fibre

578 mg sodium

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