ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon Crostini

Photo: Oxmoor House
Yield 24 servings (serving size: 2 crostini)
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.

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)

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook