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Smoked salmon bruschetta with arugula and lemon-chive ricotta

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Smoked salmon bruschetta with arugula and lemon-chive ricotta
Bruschetta topped with a creamy lemon-chive ricotta spread, fresh arugula, and slices of succulent smoked salmon.

¾ cup ricotta cheese
2 teaspoons lemon juice (plus lemon wedges for squeezing)
½ teaspoon finely chopped lemon zest
1 tablespoon finely chopped chives (plus extra to garnish)
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 thick slices of crusty Italian bread (ciabatta is ideal)
4 teaspoons extra virgin olive oil
A handful of arugula (rocket)

3½ oz (100g) thinly sliced smoked salmon


MIX together the ricotta cheese, lemon juice and zest, chives, salt and pepper in a bowl until well combined. TOAST the ciabatta on both sides then brush the top of each with 1 teaspoon of olive oil. SPREAD the ricotta mixture evenly on the bread slices, arrange the arugula over each, then place the salmon on top. GARNISH with extra chives and freshly ground black pepper and serve with lemon wedges for squeezing.



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