crostini with lemon pepper ricotta spread

Directions:

1. Preheat the oven to 450°F (230°C).
2. Brush one side of the bread slices with olive oil. Place them on two large baking sheets and bake until lightly browned, 6–7 minutes. Cool completely.
3. For the spread, combine the ricotta and goat cheeses with the rub; mix well. Evenly divide the spread onto the bread.
4. For Smoked Salmon: Combine vinegar, water, sugar, rub, and salt in a microwavable bowl. Microwave for 1 minute; stir until sugar is dissolved. Cool slightly. Add cucumber and onion slices to the mixture and let it stand at least 15 minutes. Top each bread slice with cucumbers, salmon, and onions. Sprinkle with additional rub.
5. For Pear & Pistachio: Melt the butter in a large skillet over medium-high heat. Add the pear slices. Saute 3–4 minutes, or until pears begin to soften. Stir in the marmalade and cook 2–3 minutes until the pears are caramelized and golden, stirring occasionally. Remove the skillet from the heat and cool slightly. Top each bread slice with the pear mixture and sprinkle with pistachios.