Smoked Salmon Crostini with Dill Cream Cheese
1 loaf French baguette
Extra Virgin Olive Oil
8 oz. cream cheese, softened
1 1/2 Tbsp. fresh dill, finely chopped
2 Tbsp. red onion, minced
1 tsp. freshly ground black pepper
8 oz. smoked salmon, pre-sliced
3 Tbsp. capers
Fresh dill sprigs for garnish
Lemon wedges for garnish
Preheat oven to 350 degrees. Cut baguette on a slight diagonal; place on baking sheet. Brush tops with EVOO. Bake 8-10 minutes until just crisp and golden brown. Do not overbake. Set aside to cool.
In small bowl or standing mixture, beat the cream cheese until fluffy. Add dill, onion and black pepper. Pipe or spread on cooled baguette. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast.
Place salmon on serving tray and garnish with capers and lemon slices.
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