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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Smoked Salmon Crostini

This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.

Cooking Light DECEMBER 2004

  • 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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 24%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.7g
  • Carbohydrate: 15.5g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 0.9mg
  • Sodium: 482mg
  • Calcium: 28mg
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Smoked Salmon Crostini recipe

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