Smoked Salmon Crostini

For the Winter White Party we are going to this evening we needed to bring an appetizer to pair with a white wine. Smoked salmon goes well with a crisp white and people are a big fan of it so we thought it would be a great appetizer for the group.

 

Smoked Salmon Crostini (from Cooking Light)

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

Yield: 24 servings (serving size: 2 crostini)

Ingredients

• 1/2  cup  chopped fennel bulb
• 1/4  cup  chopped green onions
• 1  tablespoon  extravirgin olive oil
• 2  teaspoons  chopped fresh dill
• 1  teaspoon  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 1  teaspoon  freshly ground black pepper
• 3/4  pound  cold-smoked salmon, cut into thin strips
• 48  (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
• 1/2  cup  light garlic-and-herbs spreadable cheese (such as Alouette Light)
• Fresh dill sprigs (optional)

Preparation

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

 

 

 

 

Will be back with event pictures and how the Salmon went over. Have a good Saturday night