Smoked Salmon Crostini

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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 14.1g
  • Fiber: 0.1g
  • Cholesterol: 32mg
  • Iron: 0.7mg
  • Sodium: 274mg
  • Calcium: 44mg

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. 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.
My Notes

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

Add Note

Smoked Salmon Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy