So my food was literally smiling at me. Haha, how inspiring.
His brother and sister slices, however, got drizzled with olive oil and toasted in the oven. Then, I made two crostini variations with bright, fresh springtime flavors.
Second, whipped ricotta with fresh basil and lemon, topped with smoked salmon, fresh basil, and a squeeze of fresh lemon juice.The baguette slices were toasted just right, and combined with the creaminess of the ricotta, each bite was a delicious combination of crunch and cream. The herbs and lemon zest in the ricotta really pop and combine very well with their toppings. I love the differences in flavor and texture – it’s what makes these crostini a real success for me.