Friends and I served this Salmon appetizer at a fundraiser for Susan G. Komen Foundation. The combination of crispy bread, salmon, and cream cheese was a big hit!
Another great dish for our Susan G. Komen Fundraiser, prepared by Madeline Branda who took this phone snap during the event. The Smoked Salmon Crostini Appetizer were too good to not immortalize on this blog; one day soon I should make them again and include a worthy image!
Combining the smoked salmon with the perfect blend of creamy dill flavored cheese and crisp crostini was so delicious; I could have eaten the whole tray! Using smoked salmon is a must.
We served these with Estancia Pinot Noir. Serving these appetizers with a few lemon wedges on the side is the perfect garnish. Encourage your guests to squeeze them over the top of the salmon as a complement to the cream cheese underneath. The wine for this course was Estancia Pinot Noir.
- 24 thin rounds of bread, cut on the diagonal from a baguette
- Extra virgin olive oil
- 8 ounces cream cheese, softened
- 1 1/2 tablespoon finely chopped dill
- 2 tablespoons very finely chopped red onion
- 1 teaspoon fresh ground black pepper
- 8 ounces pre-sliced smoked salmon
- 2 to 3 tablespoons capers
- Fresh dill sprigs for garnish
- Lemon wedges to garnish platter
- Preheat oven to 350°F.
- Brush bread on one side with olive oil and place oil side up, on a baking sheet. Bake 8 to 10 minutes until just crisp and slightly golden. Do not over toast. Set aside to cool.
- In a small bowl, blend together cream cheese, dill, onion and black pepper. Place in a pastry bag with a large tip or use a small spoon to place a dollop on the center of each toast. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast. Garnish with capers and fresh dill sprigs. Place on a large platter with lemon wedges.
Amount Per Serving: Calories: 182 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 23mg Sodium: 662mg Carbohydrates: 17g Fiber: 1g Sugar: 2g Protein: 8g