This appetizer is a personal favorite of our chef Patrick, who reports that it’s truly addicting! Serve it at your next holiday party along with a dry white wine.
Patrick’s Smoked Salmon Crostini
Makes 24 appetizers.
- 24 thin baguette rounds, cut on the diagonal
- Extra virgin olive oil
- 8 oz. softened cream cheese
- 1 1/2 tbsp. finely chopped dill
- 2 tbsp. finely chopped red onion
- 1 tsp. freshly ground black pepper
- 8 oz. sliced smoked salmon
- 2–3 tbsp. capers
- Fresh dill and lemons for garnish
- Preheat oven to 350 degrees.
- Brush one side of the baguette rounds with olive oil. Bake 8–10 minutes until very slightly golden. Set aside to cool.
- Combine the cream cheese, dill, red onion, and pepper. (Note: You can use Boursin-style herbed cheese as a quick substitute, if needed)
- With a small spoon, place a dollop of the mixture on each of the toasted rounds.
- Cut the salmon in half or thirds and fold over each toast.
- Garnish with the capers, fresh dill, and lemons.