Smoked Salmon & Ricotta brioche canapé


  • Smoked Salmon slices 100g
  • Ricotta Cheese 250g
  • Brioche loaf
  • Cherry tomatoes to garnish
  • Pesto to garnish


  1. Slice brioche loaf and using a 5 cm cookie cutter cut out 12 circles.
  2. Gently toast brioche under a grill until golden brown (approx 1 min). Allow to cool.
  3. Spoon Ricotta onto toasted brioche bakes.
  4. Fold a small slice of smoked salmon and place onto Ricotta.
  5. Garnish with half a cherry tomato and a drizzle of pesto.