Smoked Salmon Crostini

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Photo: Oxmoor House
Yield
24 servings (serving size: 2 crostini)
August 2011
RECIPE BY 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.

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)

Nutritional Information

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

How to Make It

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

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