Smoked Salmon Crostini

Smoked Salmon Crostini
Photo by Becky Luigart-Stayner

Ingredients

  • Fresh dill sprigs (optional)
  • 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
  • ¾ pound cold-smoked salmon, cut into thin strips
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon extravirgin olive oil
  • ¼ cup chopped green onions
  • ½ cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • + 4 more ingredients
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon grated lemon rind
    • 1 ½ tablespoons fresh lemon juice
    • ½ cup chopped fennel bulb

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

View full recipe at My Recipes

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