Tangerine Crostini
Makes approximately 20
Ingredients
- 1 (12-ounce) French baguette
- 2 tablespoons olive oil
- 2 tangerines
- ⅓ to ½ cup full-fat ricotta
- 2½ teaspoons kosher salt
- 2½ teaspoons freshly cracked black pepper
- 3 ounces smoked salmon
- Garnish: microgreens
Instructions
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- Using a serrated knife, cut baguette on the diagonal into ½-inch slices. Place slices on prepared pan. Brush each side of bread evenly with olive oil. Bake until lightly crisp and golden, 3 to 5 minutes. Let bread cool for at least 10 minutes.
- Using a sharp knife, cut tangerine into sections. Peel away the skin and cut each slice in half.
- Spread 1 teaspoon ricotta on a crostino. Sprinkle ⅛ teaspoon salt and ⅛ teaspoon black pepper. Top with smoked salmon and a piece of tangerine. Repeat with remaining crostino and toppings. Garnish with microgreens, if desired. Serve immediately.
