Smoked Salmon Crostini

Name: Smoked Salmon Crostini
Yield: 24 servings (serving size: 2 crostini)
Ingredients: ½ cup chopped fennel bulb; ¼ cup chopped green onions; 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped fresh dill; 1 teaspoon grated lemon rind; 1 ½ tablespoons fresh lemon juice; 1 teaspoon freshly ground black pepper; ¾ 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; ½ cup light garlic-and-herbs spreadable cheese; Dill sprigs (optional)

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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.

Recipe by Oxmoor House August 2011

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Smoked Salmon Crostini

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Smoked Salmon Crostini

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Smoked Salmon Crostini