Smoked Salmon Crostini
This elegant appetizer features toasted baguette slices topped with cured salmon, fresh herbs, and creamy cheese spread.
- 1 cup peeled & small diced seedless cucumber
- 2 tbsp. distilled white vinegar
- 2 tbsp. extra-virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces crème fraîche
- 1 tsp. chopped chives
- 1 tsp. chopped dill, plus more for garnish
- grated zest of 2 lemons, plus more for garnish
- ½ lb. best quality cured salmon, plain or dilled
- 1 (12”) baguette, sliced on a sharp bias
- ¾ cup extra-virgin olive oil
- ¼ cup Parmigiano-Reggiano
- Kosher salt and fresh ground black pepper
- Combine the cucumber, vinegar, olive oil and ¼ teaspoon of the salt and pepper together in a small bowl and set aside at room temperature for 30 minutes. Strain off the liquid.
- Combine the cucumber, crème fraiche, chives, dill, lemon zest and remaining ¼ teaspoon of salt and pepper in a small bowl and stir to combine. Cover and refrigerate at least 1 hour.
- Meanwhile, preheat the oven to 350°. Arrange the bread slices on 1 or 2 baking sheets. Brush both sides of the bread generously with the oil. Top each with some cheese and season with salt and pepper.
- Bake for 15 to 20 minutes, until golden. Rotate the baking sheet to 180° halfway through the cooking time.
- Arrange the crostini on a serving platter. Top each with a slice of salmon, then top with a dollop of the cucumber mixture. Garnish with dill and lemon zest