Smoked Salmon and Herb Cheese Crostini

• Seafood

  • 12 oz Smoked salmon, flaked and/or thinly sliced

• Produce

  • 1 Dill weed, fresh
  • 2 tbsp Dill weed, fresh
  • 1 English cucumber
  • 1 Garlic clove, small
  • 1 bunch Radishes

• Baking & Spices

  • 2 Black pepper, freshly ground

• Bread & Baked Goods

  • 1 Baguette, white

• Dairy

  • 4 oz Cream cheese
  • 3 oz Goat cheese

Found on littlebroken.com

Description

Ingredients

• 1 white baguette, sliced into ½-inch thick slices*
• 1 bunch radishes, thinly sliced
• 1 english cucumber, thinly sliced
• 12 oz. smoked salmon, flaked and/or thinly sliced
• fresh dill weed
• freshly ground black pepper
• 4 oz. cream cheese, softened
• 3 oz. goat cheese
• 1 small garlic clove
• 2 Tbsp. fresh dill weed, chopped
• freshly ground black pepper

Directions

• Preheat the oven to 375 degrees F.
• Arrange the baguette slices on a large baking sheet. Bake until toasted, 10-12 minutes, flipping halfway. Remove and let cool completely.
• For the herb cheese, combine the cream cheese, goat cheese, garlic, and dill weed in a food processor. Season with black pepper, to taste. Process until smooth.
• To assemble: spread the cheese mixture on the cooled baguette slices, top with several slices of radishes and cucumber, and then slice of smoked salmon. Garnish with dill sprigs and freshly ground black pepper.
• Serve immediately.