Smoked salmon and ricotta tartines

Name: Smoked salmon and ricotta tartines
Ingredients: 250 g ricotta; 25 fresh basil leaves for the spread; 15 g fresh parsley; 1 teaspoon salt; 1 sliced brioche loaf (400 g); 150 g smoked salmon; 5-10 fresh basil leaves for garnish

Appetizers - Smoked salmon and ricotta tartines by Draga E. - Recipia

Smoked salmon is already salty, so smoked salmon and ricotta tartines need only a little salt in the spread. Ricotta with basil and parsley makes a soft spread, and the bread slices can be cut into small shapes or left whole. I make them just before we sit down to eat. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 8. About 210 kcal and 11 g protein per serving.

Ingredients

250 g ricotta
25 fresh basil leaves for the spread
15 g fresh parsley
1 teaspoon salt
1 sliced brioche loaf (400 g)
150 g smoked salmon
5-10 fresh basil leaves for garnish

Preparation

1. Chop 25 basil leaves and the parsley leaves. 2. Put the ricotta in a bowl, add the chopped basil, parsley and 1 teaspoon of salt. Mix well until smooth. 3. Cut the bread slices with cookie cutters if you want small tartines, or leave them whole. 4. Spread the ricotta mixture on the bread and arrange strips of smoked salmon on top. Add a few of the remaining basil leaves to each tartine and serve immediately.

Notes

Thinly sliced salmon is easy to arrange on the bread; if the ricotta seems watery, leave it to drain in a sieve. Taste the salmon before adjusting the salt in the spread, as it can be quite salty. You can mix the spread a day ahead and keep it covered in the fridge, then assemble the tartines just before eating. They’re like open sandwiches, heartier than small cocktail tartines. They contain gluten and dairy; you can replace the parsley with 15 g of dill. I serve them with a simple green salad.