Smoked Scallop Crostini with Lemon Herb Ricotta
This elegant, approachable appetizer features creamy lemon herb ricotta on crisp crostini, topped with thinly sliced smoked Alaska scallops. Perfect for entertaining or a special night in, this dish brings together simple ingredients for a show-stopping bite. For a buttery alternative, substitute smoked black cod in place of scallops.
Ingredients (for 12 crostini):
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12 baguette slices (½-inch thick)
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2 tablespoons olive oil
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½ cup ricotta cheese
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 tablespoon chopped fresh herbs (chives, parsley, or dill)
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Salt and freshly ground black pepper, to taste
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4 ounces smoked Alaska scallops, thinly sliced
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Optional: honey or balsamic glaze, for drizzling
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Fresh chives or dill, for garnish
Instructions:
1️⃣ Toast the Crostini: Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake until golden and crisp, about 8–10 minutes.
2️⃣ Make the Lemon Herb Ricotta: In a small bowl, mix the ricotta, lemon juice, lemon zest, herbs, salt, and pepper until smooth.
3️⃣ Assemble the Crostini: Spread a dollop of lemon herb ricotta on each crostini. Top with 1–2 thin slices of smoked scallop. Drizzle lightly with honey or balsamic glaze, if using, and garnish with fresh herbs.
4️⃣ Serve: Arrange on a rustic platter and serve immediately.
Serving Suggestions:
Pair the crostini with a crisp white wine, like Sauvignon Blanc, or a sparkling rosé for a boutique-worthy appetizer spread.
Smoked black cod crostini.