Real Simple Smoked Salmon Crostini

Photo: psfreeman

The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container. Recipe by Kate Merker: December, 2010 from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/smoked-salmon-crostini-00000000048736/index.html.

Yield: 24 servings
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Ingredients

  • 24 thin slice(s) baguette (from 1 small loaf)
  • 2 tablespoon(s) olive oil
  • 4 ounce(s) cream cheese
  • 2 tablespoon(s) chopped fresh dill
  • 1 tablespoon(s) prepared horseradish
  • Kosher salt and black pepper
  • 4 ounce(s) smoked salmon

Preparation

  1. 1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  2. 2. In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
  3. 3. Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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