Smoked salmon toasts II

Name: Smoked salmon toasts II
Ingredients: 250 g ricotta or fresh cheese; 30 fresh basil leaves; 15 g fresh parsley; 1 teaspoon of salt; 1/2 teaspoon of ground pepper; 8 slices of cozonac-style bread (320 g); 200 g smoked salmon

Appetizers - Smoked salmon toasts II by Tudosia P. - Recipia

Toast the bread well before adding the spread; Smoked salmon toasts II have ricotta mixed with basil and parsley. The spread is soft and easy to spread, with the smoked salmon on top; I serve them while the slices are still a little warm, so you can taste the crisp bread under the layer of ricotta and herbs. Prep: 10 minutes. Cook: 4 minutes. Total time: 14 minutes. Servings: 4. About 390 kcal and 24 g protein per serving.

Ingredients

250 g ricotta or fresh cheese
30 fresh basil leaves
15 g fresh parsley
1 teaspoon of salt
1/2 teaspoon of ground pepper
8 slices of cozonac-style bread (320 g)
200 g smoked salmon

Preparation

1. Finely chop the basil leaves and parsley. Mix the ricotta with the herbs, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Toast the 8 slices of bread for 3-4 minutes, until golden. 3. Spread the mixture on the warm slices and top with the smoked salmon. Serve immediately.

Notes

The spread can be mixed a few hours ahead and kept covered in the fridge. Gluten-free bread can replace regular bread in the same quantity, and the ricotta can be replaced with 250 g of well-drained fresh cheese. The toasts contain dairy and fish, and regular bread contains gluten. Pat the leaves dry well after washing, since any water left on them can thin the spread. If the ricotta is watery, leave it to drain for a few minutes before mixing. Choose thinly sliced smoked salmon, which sits easily on the bread and doesn’t pull the spread off when you bite into it. I adjust the amount to the time of the meal and make the spread ahead, then toast the bread when serving time gets closer. I serve them with sliced tomatoes and black tea.