After being AWOL from our family food blog for quite some time--moving to Chicago, settling in, renovating, learning to cook all over again with an electric cooktop--I'm happily back into new food adventures.
This is an appetizer we served over the holidays. It starts with some kind of bread--crostini, brioche toasts, water crackers--gets a dollop of lemon ricotta spread and, in this case, a topping of candied salmon for seafood lovers or pomegranate seeds with herbs for a light alternative.
In the spirit of trying new things, the Canadian candied smoked salmon was a home run. I'm hoping it's not just a seasonal offering from the True North Salmon Company...it was as if brown sugar and applewood smoke had done a happy dance over tender strips of Atlantic salmon. Entire packs of it can disappear while these apps are being assembled.
Lemon Ricotta Spread
2 ounces cream cheese, softened
3/4 cup whole milk ricotta
zest of 1 lemon
juice of 1 lemon, or to taste
salt and white ground pepper
Mix ingredients together, adjust seasonings to taste, spread on crostini and serve.
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