Open Sandwich Of Ricotta and Smoked Salmon

O Meu Tempero

Open-faced sandwiches are perfect for entertaining, since you can arrange the toppings attractively on the bread slices, and even cut the bread into different shapes, a la canapes. You can leave on the crusts, if preferred, but here they are trimmed and then spread with a mixture of ricotta and chopped cilantro. Smoked salmon and arugula are the final additions. Serve for brunch or with cocktails.


  • 3 tablespoons fresh coriander (chopped)
  • 1 package ricotta cheese
  • salt (to taste)
  • 4 slices rye bread (homemade)
  • 100 grams smoked salmon
  • 1/2 cup arugula


  1. Trim the slices of bread, if desired.
  2. Mix the cilantro with the ricotta and season with salt.
  3. Generously spread the ricotta on the bread slices.
  4. Add the smoked salmon and then the arugula.
  5. Serve.
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