Salmon Crostini with Ricotta and Avocado Mousse

Name: Salmon Crostini with Ricotta and Avocado Mousse
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Mezza of Bread; 200 g of Salmon; 1 Avocado; 150 g of Ricotta Cheese; 5 drops of Tabasco; 1 Lime Juice; Salt; Mezza tablespoon of Extra Virgin Olive Oil; Olive

Tasty yet delicate, Salmon Crostini with Ricotta and Avocado Mousse suit any occasion. Ready in a few steps, they're great for holiday drinks.

Recipe Salmon Crostini with Ricotta and Avocado Mousse

Difficulty Easy
Preparation 15 minutes
Servings for 4 people

Pairing salmon and avocado is without a doubt one of the most popular combinations, and that’s why we made it the star of our recipe for Salmon Crostini with Ricotta and Avocado Mousse. Delicate yet refined, they’re perfect for last-minute guests.

The main ingredient is the avocado, which is why it’s essential to choose one that has reached just the right ripeness. To check, feel the flesh with your hands and make sure it gives a little: don’t count on ripening the fruit at home, because it happens slowly. You’ll also need some blast-frozen salmon fillet, so you can use it raw, and some ricotta.

Among other salmon appetizers, we recommend trying Salmon-Stuffed Potatoes, Salmon and Tomato Puff Pastry Bites and Salmon Carpaccio.

Ingredients for 4 people

1/2 of Bread baguette
200 g of Salmon fresh, blast-frozen
1 Avocado
150 g of Ricotta Cheese
5 drops of Tabasco
1 Lime Juice
Salt to taste
1/2 tablespoon of Extra Virgin Olive Oil
Olive to taste

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Method

To make the Salmon Crostini with Ricotta and Avocado Mousse, start by cutting the baguette into slices half a centimeter thick. Lay them on a baking sheet and put them in the oven under the broiler for 5 minutes, turning them halfway through.
Meanwhile, cut the avocado in half and, after removing the pit, scoop out the flesh with a spoon. Transfer it to a bowl and mash it with a fork until creamy.
Season it with the lime juice, essential to keep the avocado from turning dark, a pinch of salt, the oil and the Tabasco.
Stir quickly, then add the ricotta to get a smooth cream.
Using a teaspoon, spread the mixture over the toasted bread slices.
Then cut the salmon fillet into slices half a centimeter thick and fold them over on themselves, securing them with a toothpick. Stick it into the slice of bread to hold it in place and top with an olive. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the ricotta with another spreadable cheese of your choice; soft goat cheese, for example, works very well.

Tips

You can prepare all the ingredients ahead and assemble the appetizer just a few hours before serving. That way you can be sure the crostini stay crisp.

Storage

Salmon Crostini with Ricotta and Avocado Mousse keep in the fridge in an airtight container for 2-3 days but, for the reason above, they will quickly lose their crispness.