Cherry Smoked Salmon Ricotta Bruschetta

Photo by: Joseph De Leo

by gr8chefmb

over 2 years ago

This recipe was entered in the contest for Your Best Recipe with Cherries.

jvcooks's Testing Notes:

Cherry Smoked Salmon Ricotta Bruschetta is gr8chefmb's delicious play on a classic appetizer. The ricotta and fresh cherry mixture is creamy and sweet with hints of lime and cayenne pepper. Spread onto crusty crostini and topped with smoked salmon, this would be a surprise hit at any summer cocktail party.

Fresh cherries are a summer favorite. This is a savory-sweet or sweet-savory recipe. The sweetness of fresh cherries is highlighted with a little zing from cayenne pepper. The smokiness of the salmon further ups the ante. Chopped parsley adds a touch of color. If desired, sprinkle chopped toasted hazelnuts over bruschetta for extra crunch.

Serves 6 [2 slices each serving]

  • 12 ½-inch thick slices of French baguette
  • 4 tablespoons extra virgin olive oil
  • 1 pound fresh ripe cherries
  • 2 cups ricotta
  • 1 lime, zest and juice
  • 1/4 cup fresh chopped parsley + plus extra for garnish
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon coarse ground salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 pound smoked salmon, diced
  1. Preheat broiler or stove-top grill pan. Brush olive oil over both sides of baguette slices, and broil or grill until both sides are golden brown.
  2. Reserve 6 cherries, and coarsely chop the remaining cherries. Place chopped cherries, ricotta, lime zest, lime juice, parsley and cayenne in a medium mixing bowl and stir to combine. Season to taste with salt and pepper. Slice reserved cherries in half.
  3. Spread ricotta mixture over bread; sprinkle diced salmon and additional chopped parsley over ricotta. Top with a cherry half. Serve immediately.

Nutrition Info:


  • 294 calories
  • 17g total fat
  • 5g saturated fat
  • 30mg cholesterol
  • 806mg sodium
  • 23g carbohydrate (2g dietary fiber, 10g sugar)
  • 15g protein


4 Comments Add a Comment

You can post comments here after you log in.