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