Salmon, Ricotta, and Pesto Toast Recipe
A luxurious Salmon, Ricotta, and Pesto Toast recipe which pairs salmon and pesto with creamy ricotta on toast.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Appetizer, Breakfast
Cuisine American, Italian
Servings 1
Calories 465 kcal
- 8 slices Whole-grain Bread
- Olive Oil, extra virgin, to taste
- 7 oz Smoked Salmon, smoked
- 8 tablespoons Ricotta
- 8 teaspoons Pesto Genovese
- A handful Beet Sprouts
- Black Pepper, to taste
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet.
Toast until lightly golden, 10 to 12 minutes (turning halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Spread ricotta over bread slices.
Spread pesto Genovese over ricotta.
Top with salmon slices and beet sprouts.
Sprinkle with a pinch of black pepper.
Serve and enjoy.
- You can combine a pinch of Italian seasoning with ricotta and a teaspoon of pesto.
- Also, you can replace beet sprouts with other types of sprouts like broccoli or arugula sprouts.
Calories: 465kcal | Carbohydrates: 10g | Protein: 51g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 1699mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 707IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 3mg
Keyword Salmon, Ricotta, and Pesto Toast