- Smoked Salmon slices 100g
- Ricotta Cheese 250g
- Brioche loaf
- Cherry tomatoes to garnish
- Pesto to garnish
- Slice brioche loaf and using a 5 cm cookie cutter cut out 12 circles.
- Gently toast brioche under a grill until golden brown (approx 1 min). Allow to cool.
- Spoon Ricotta onto toasted brioche bakes.
- Fold a small slice of smoked salmon and place onto Ricotta.
- Garnish with half a cherry tomato and a drizzle of pesto.