Serves 4

Ingredients

1/2 pound Salmon Filet 1/3 cup Lemon Juice 1/4 Avocado cut into small 1" pieces 1/2 Bunch Scallions, diced 1 ounce Cilantro Leaves, diced 1 Orange 1/2 Grapefruit 1 loaf Ciabatta Bread (or baguette) 6 ounces Ricotta Cheese 1 teaspoon Salt 1 pinch freshly ground Black Pepper 2/3 cup Oleum Priorat Vitae Arbequina

Preparation

Make an orange Supreme garnish slices using 1 orange: slice off 1/4 inch from the top and bottom of orange and discard; remove rind and segment the orange using a knife to discard the tough inner membrane on each segment. Filet the salmon in slices of 1/4 inch thickness. Next cut strips about 2x4 inches. In a Bowl: Mix lemon juice, olive oil, salt and pepper and add the quarters of oranges and grape fruit cut into pieces of about ½ inch and cilantro leaves. Mix gently and put in refrigerator to cool and marinate for at least 15 minutes.

Serving

Toast some squarely-cut Ciabatta bread slices (a baguette can also be used) that are 1/4 inch thick. Next, cut the toasted slices down to 2x4 inch rectangles. Spread a layer of Ricotta cheese on each toast. Place the marinated salmon (about 1 tablespoon) on top of the Ricotta spread. Top with a few scallions, 1 avocado slice and 2-3 small pieces of orange and grapefruit. This recipe yields about 12 crostini.