Smoked Salmon Crostini
I tend to shy away from making appetizers as they generally seem to be overly time consuming, especially when a cheese and cracker plate or a few crudités tend to be just as popular. This recipe, however, is not overly complicated. It’s well worth the effort and will be a hit at your next party.
Makes about 3 dozen
- 1 baguette, cut into •-inch thick slices (cut at an angle to increase the surface area)
- cup extra virgin olive oil
- 1 8-oz. pkg. cream cheese
- 1 8-oz pkg. of smoked wild salmon
- cup capers
- cup red onion, minced
- zest of 2 lemons
Preheat oven to 350ºF.
Using a sharp bread knife, slice the bread at an angle into •-inch thick slices.
To prepare the crostini, put the bread slices into a large bowl and drizzle the olive oil on top. Toss the bread with the olive oil until evenly coated. If you want to be more precise about this, you could “paint” the olive oil on each side of the bread with a pastry brush. I find, however, that although tossing the bread and oil in a bowl isn’t refined or precise, it gets the job done, and fast.
Distribute the bread slices between two baking sheets and toast in the oven until golden brown, about 10-15 minutes. Halfway through, rotate from top to bottom, and using tongs, turn over each slice of bread. Remove from the oven and cool slightly.
When the crostini are cool enough to handle, spread them with a thin layer of cream cheese and place a slice of smoked salmon on top. Top with the capers, red onion, and lemon zest. I like to prepare them assembly-line style. I coat each crostini with cream cheese before moving on to the smoked salmon, then capers, followed by onion, and finally lemon.
Please include the following in any reprint:
The following excerpt is taken from The Mystic Cookbook by Meadow and Denise Linn. It is published by Hay House (Available November 26, 2012) and available from www.hayhouse.com.