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Smoked salmon lemon dill crostini on white serving platter.
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5 from 7 votes

Smoked Salmon Crostini with Dill Ricotta

This gluten free Smoked Salmon Crostini is an easy appetizer recipe! It's made with lemon dill ricotta spread on toasted garlic baguette.
Prep Time22 minutes
Cook Time8 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Diet: Gluten Free
Keyword: smoked salmon appetizers, smoked salmon ricotta crostini, gluten free smoked salmon crostini
Servings: 32
Calories: 23kcal
Author: Christine Rooney

Ingredients

For The Crostini:

For The Ricotta Spread:

  • 1 cup full fat ricotta cheese
  • 2 Tbsp. lemon juice
  • zest of 2 lemons
  • 3 tablespoon fresh dill plus more for garnish
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
US Customary - Metric

Instructions

For The Crostini:

  • Heat oven to 400 degrees.
  • Cut 1-2 gluten free baguettes (depending on the size of the baguette) into slices, and place them on one or two baking sheets (depending on the size of the baking sheet).
  • Drizzle 1 Tbsp. olive oil over the slices of bread, turn them over, and drizzle another Tbsp. over the other side. Pop the pan(s) in the oven and toast for 5 minutes. Remove from the oven, flip the bread slices over, and pop the pan back in the oven for another 2 minutes. Remove and set aside.
  • Cut a few cloves of garlic in half and then rub the garlic on each crostini as soon as it is cool enough to handle safely. Repeat with the remainder of the crostini.
  • Remove pan from oven and rub each piece of warm bread with garlic half.

For The Ricotta Spread:

  • Add 1 cup of full-fat ricotta cheese into a mixing bowl along with the zest of 2 lemons (I love to use a Microplane to zest lemons but a small grater will work as well), 2 Tbsp. lemon juice, and ¼ tsp. each of kosher salt and pepper.
  • Mince 3 Tbsp. fresh dill and add it to the mixture. Stir until completely combined. The mixture will be thick but easily spreadable.
  • Cut 2 packages of smoked salmon into bite size pieces. Separate the pieces of salmon and cut them into small strips. Make them roughly the same size as the crostini. Repeat until all of the salmon has been sliced into strips.
  • To Serve: Spread a healthy spoonful of the lemon dill ricotta mixture onto each crostini and then top with a piece of the sliced salmon. Repeat with the remainder of the crostini (you should have between 30-35 crostini when finished). Garnish each crostini with a sprig of dill (optional).

Notes

Feel free to use regular baguette if gluten is not an issue for you.

Nutrition

Serving: 16ounces | Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 23mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg