Directions

• Preheat the oven to 400 F. Slice the french baguette on an angle into 1/4-inch slices. Place them on a baking sheet. They can lay close together, but don’t have them overlap.
• Use a pastry brush to brush the olive oil over each baguette slice. If you don’t have a pastry brush you can also drizzle the olive oil over the slices.
• Bake in the oven for 5 to 7 minutes or until lightly browned. Watch them closely to make sure they don’t burn. Remove the baguette slices from the oven and allow them to cool on a cooling rack.
• Whip together the ricotta cheese, chopped herbs, and lemon juice in a medium-sized bowl. Season with salt and pepper to taste. If you are planning on making these crostini ahead of time, then place the ricotta mixture into the refrigerator and place the cooled baguette slices in a plastic bag until you are ready to serve.
• Slice or separate the smoked salmon into baguette slice sized portions.
• Place a tablespoon of the ricotta mixture onto each baguette slice. Top with a slice of smoked salmon and garnish with a small sprig of dill.
• Serve with extra lemon and enjoy immediately!