Smoked Salmon & Herb Cream-Cheese Crostini

Smoked Salmon & Herb Cream-Cheese Crostini

Smoked Salmon & Herb Cream-Cheese Crostini

SMOKED SALMON & HERB CREAM-CHEESE CROSTINI  Makes 8

  • 1 baguette, sliced into 1/2-inch thick slices
  • Herb cream cheese (recipe follows)
  • 1 bunch radishes, thinly sliced
  • 1 cucumber, thinly sliced (Dave uses English or Persian cucumbers)
  • 12 oz. thinly sliced smoked salmon
  • Fresh dill sprigs (for garnish)
  • Freshly ground black pepper

Herb Cream Cheese

  • 4 oz. cream cheese, softened
  • 3 oz. goat cheese
  • 1 small garlic clove
  • 2 T. fresh dill weed (or chives, green onion or all three), chopped
  • Freshly ground black pepper

Preheat the oven to 375 degrees.

Arrange the baguette slices on a large baking sheet. Bake until toasted, 10-12 minutes, flipping halfway. Remove and let cool completely.

To assemble: Spread the cheese mixture on the cooled baguette slices, top with several slices of radish and cucumber, then a slice of smoked salmon. Garnish with a dill sprig and freshly ground black pepper, and serve immediately.

Serve with Panther Creek Willamette Valley Pinot Noir

Categories: Food & Drink, Food & Drink Top Story, Recipe Top Story

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