Smoked Salmon Crostini

Smoked Salmon Crostini Recipe
Photo: Oxmoor House
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. Serve these immediately after toasting and assembling since gluten-free bread can toughen quickly if left out after heating or toasting.

Yield:

24 servings (serving size: 2 crostini)

Recipe from

Nutritional Information

Calories 108
Fat 4.7 g
Satfat 0.7 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 4.7 g
Carbohydrate 14.1 g
Fiber 0.1 g
Cholesterol 32 mg
Iron 0.7 mg
Sodium 274 mg
Calcium 44 mg

Ingredients

1/2 cup chopped fennel bulb
1/4 cup chopped green onions
1 tablespoon extra-virgin 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 gluten-free French bread baguette (about 1 1/2 pounds), toasted
1/2 cup light garlic-and-herbs spreadable cheese
Dill sprigs (optional)

Preparation

1. Combine 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 dill sprigs, if desired.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note