Smoked Salmon Crostini
All of the components of these elegant smoked salmon hors d’oeuvres can be prepared ahead of time and quickly assembled before a party.
Active Time: 30 minutes
Total Time: 40 minutes
1/2 French baguette
Olive oil cooking spray
4 oz. cream cheese, softened
1/3 cup S&F Horseradish Aioli
1/4 tsp. fresh lemon zest
1/4 tsp. ground black pepper
2 (4 oz.) package smoked salmon
2 Tbsp. thinly sliced chives
- Preheat the oven to 400°F. Cut the baguette into 1/2-inch thick slices. Transfer the slices to a baking sheet. Generously spray the tops with cooking spray, turn the slices and repeat. Bake for 8-10 minutes until crispy and lightly golden. Transfer the slices to a cooling rack.
- Use an electric mixer to blend the cream cheese until it is smooth. Add the S&F Horseradish Aioli Sauce, lemon zest, and black pepper. Blend on medium speed until the mixture is smooth.
- To assemble the crostini, spread a thin layer of the cream cheese mixture onto the cooled bread and top with a 1/2 slice of salmon. Garnish the crostini with chives.