Smoked Salmon Crostini

• Seafood

  • 5 oz Smoked salmon, wild

• Produce

  • 4 sprigs Dill, Fresh
  • 1 tsp Garlic
  • 1 Garnish with capers and more fresh dill
  • 1 Jalapeno
  • 1 Lemon

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 8 oz Cream cheese

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 baguette, sliced 1/4 inch thick
• 2 tablespoons olive oil
• 5 ounces wild smoked salmon
• 8 ounces cream cheese, room temperature
• 1 jalapeno, minced
• 4 sprigs fresh dill, stems removed and minced
• 1 lemon, juiced
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• Garnish with capers and more fresh dill

Directions

• Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
• Arrange toasts on a platter with a piece of salmon on top of each one.
• In a small bowl, mix together cream cheese, jalapeno, dill, lemon juice, garlic, and salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
• Top with capers and additional dill.