These elegant smoked salmon and lemon dill ricotta crostini transform simple ingredients into sophisticated appetizers perfect for entertaining. The creamy, herb-infused ricotta provides the ideal base for silky smoked salmon, creating bite-sized pieces of culinary heaven that guests will remember long after the last crumb disappears.
SERVES: 4 | PREP: 20 MIN | COOK: 8 MIN | TOTAL: 28 MIN
Ingredients
For the Crostini Base
| Ingredient | Amount |
|---|---|
| Baguette, sliced diagonally | 1 large (about 20 slices) |
| Extra virgin olive oil | 3 tablespoons |
| Garlic clove, halved | 1 piece |
For the Lemon Dill Ricotta
| Ingredient | Amount |
|---|---|
| Whole milk ricotta cheese | 1 cup |
| Fresh lemon zest | 2 teaspoons |
| Fresh lemon juice | 1 tablespoon |
| Fresh dill, finely chopped | 2 tablespoons |
| Sea salt | 1/2 teaspoon |
| Black pepper, freshly ground | 1/4 teaspoon |
For Assembly
| Ingredient | Amount |
|---|---|
| Smoked salmon, thinly sliced | 6 ounces |
| Fresh dill sprigs | For garnish |
| Lemon wedges | For serving |
| Capers (optional) | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Preparing the Crostini Base (8 minutes)
Step 1: Preheat your oven to 400°F (200°C). Position the rack in the center of your oven for even browning. This temperature ensures the bread toasts golden without burning.
Step 2: Slice the baguette diagonally into 1/2-inch thick pieces. Diagonal cuts create more surface area for toppings and look more elegant than straight cuts. You should get about 20 slices from one large baguette.
Step 3: Arrange bread slices on a large baking sheet in a single layer. Don’t overlap them, as this prevents even toasting. If needed, use two baking sheets.
Step 4: Brush each slice lightly with olive oil on both sides. Use about 2 tablespoons total. The oil helps create that perfect golden crust and prevents the bread from becoming soggy later.
Step 5: Toast in the preheated oven for 6-8 minutes, flipping halfway through. Watch carefully during the last 2 minutes – they should be golden brown and crispy but not dark brown.
Step 6: Remove from oven and immediately rub one side of each warm crostini with the cut garlic clove. The heat helps release the garlic’s oils into the bread. Set aside to cool completely.
Phase 2: Creating the Lemon Dill Ricotta (8 minutes)
Step 7: In a medium mixing bowl, add the ricotta cheese. Make sure it’s at room temperature for easier mixing and smoother texture.
Step 8: Zest the lemon directly into the ricotta using a microplane grater. The oils in the zest provide intense lemon flavor that juice alone cannot achieve.
Step 9: Add fresh lemon juice gradually, starting with 2 teaspoons. Taste and add more if needed. Too much juice can make the mixture watery, so add slowly.
Step 10: Fold in the chopped fresh dill using a rubber spatula. Chop the dill just before using to maintain its bright green color and fresh flavor.
Step 11: Season with sea salt and freshly ground black pepper. Start with the recommended amounts, then taste and adjust. The mixture should be well-seasoned but not salty.
Step 12: Mix everything gently until just combined. Overmixing can make ricotta grainy. The mixture should be creamy and well-incorporated but still light.
Phase 3: Assembly and Final Presentation (12 minutes)
Step 13: Spread about 1 tablespoon of lemon dill ricotta onto each cooled crostini. Use the back of a spoon to create a slight well in the center – this helps hold the salmon.
Step 14: Tear the smoked salmon into bite-sized pieces rather than cutting it. Tearing creates more natural, rustic-looking pieces that drape beautifully over the ricotta.
Step 15: Gently lay 2-3 pieces of smoked salmon over each prepared crostini. The salmon should cascade naturally over the ricotta, creating visual appeal.
Step 16: Garnish each crostini with a small sprig of fresh dill. This adds color contrast and reinforces the dill flavor in the ricotta.
Step 17: If using capers, place 2-3 on each crostini for a briny pop that complements the salmon perfectly.
Step 18: Arrange on a serving platter with lemon wedges on the side. Serve immediately for the crispiest texture.
Chef’s Notes
Ricotta Quality Matters: Use whole milk ricotta for the creamiest texture in your smoked salmon and lemon dill ricotta crostini. Part-skim versions can taste chalky and won’t spread as smoothly.
Timing is Everything: Assemble these crostini just before serving. The bread will lose its crispness if topped too far in advance, and the ricotta may make the base soggy.
Salmon Selection: Choose cold-smoked salmon over hot-smoked varieties. Cold-smoked salmon has the silky texture that pairs perfectly with creamy ricotta.
Make-Ahead Strategy: Prepare the crostini base and ricotta mixture separately up to 24 hours ahead. Store the toasted bread in an airtight container and the ricotta mixture covered in the refrigerator.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 18g
- Carbohydrates: 22g
- Fat: 14g
- Fiber: 2g
- Sodium: 780mg
Creative Variations
Mediterranean Twist: Replace dill with fresh basil and add sun-dried tomatoes. This variation pairs beautifully with our ricotta bruschetta for a complete Mediterranean spread.
Everything Bagel Style: Sprinkle everything bagel seasoning over the ricotta before adding salmon for a modern twist on classic flavors.
Cucumber Crunch: Add thinly sliced cucumber rounds between the ricotta and salmon for extra freshness and textural contrast.
Herb Garden Blend: Mix equal parts dill, chives, and parsley in the ricotta. Serve alongside our whipped ricotta feta dip for variety.
Storage & Reheating Guide
Assembled Crostini: Best consumed immediately. If you must store them, cover lightly with plastic wrap and refrigerate for up to 2 hours.
Ricotta Mixture: Store covered in refrigerator for up to 3 days. Stir gently before using and add a squeeze of fresh lemon if needed.
Toasted Bread: Store in airtight container at room temperature for up to 3 days. Re-crisp in 350°F oven for 2-3 minutes if needed.
Freezing: Not recommended for assembled crostini, but toasted bread can be frozen for up to 1 month in freezer bags.
Troubleshooting Common Issues
Problem: Soggy Crostini Make sure bread is completely cooled before topping and assemble just before serving. Use a light hand with the ricotta to prevent over-saturating the bread.
Problem: Grainy Ricotta Mixture This happens from overmixing or using low-fat ricotta. Fold ingredients gently and always use whole milk ricotta for smooth results.
Problem: Bland Flavor Under-seasoning is common with ricotta-based spreads. Taste and adjust salt, lemon juice, and dill. The mixture should be well-seasoned to complement the salmon.
Problem: Salmon Won’t Stay on Crostini Create a slight well in the ricotta with your spoon and tear salmon into smaller pieces rather than large strips. This helps everything stay in place.
Problem: Burned Bread Oven temperatures vary, so watch carefully during the last few minutes of toasting. If your oven runs hot, reduce temperature to 375°F and extend cooking time slightly.
Equipment Essentials
- Large baking sheet
- Pastry brush for oil
- Sharp serrated knife for slicing
- Microplane grater for lemon zest
- Medium mixing bowl
- Rubber spatula
- Small spoon for spreading
Shopping List
Bakery Section
- 1 large French baguette
Dairy Department
- 1 container whole milk ricotta cheese
Deli/Seafood Counter
- 6 ounces sliced smoked salmon
Produce Section
- 2 large lemons
- 1 package fresh dill
- 1 garlic bulb
Pantry Items
- Extra virgin olive oil
- Sea salt
- Black peppercorns
- Capers (optional)
Success Secrets
1. Toast bread until it sounds hollow when tapped – this ensures maximum crispness that won’t get soggy under toppings.
2. Room temperature ricotta mixes more easily and creates a smoother spread than cold ricotta straight from the fridge.
3. Zest lemons before juicing them – it’s much easier to zest a whole lemon than trying to zest lemon halves.
4. Taste your smoked salmon before assembling – some varieties are saltier than others, which may affect how much you season the ricotta.
5. Keep assembly components separate until the last minute for the crispiest, most flavorful smoked salmon and lemon dill ricotta crostini every time.
