Smoked salmon bruschetta with arugula and
lemon-chive ricotta
Serves 4
Bruschetta topped with a creamy
lemon-chive ricotta spread, fresh arugula, and slices of succulent
smoked salmon.
1½ cups ricotta cheese
1 tablespoon lemon juice
1 teaspoon finely chopped lemon zest
2 tablespoons finely chopped chives (plus extra to garnish)
1 teaspoon salt
½ teaspoon freshly ground black pepper
8 thick slices of crusty Italian bread (ciabatta is ideal)
8 teaspoons extra virgin olive oil
2 cups arugula (rocket)
7 oz (200g) 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.
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