Smoked Salmon Crostini


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


  1. 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.
  2. 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.
  3. 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.