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Smoked Salmon Crostini

29-Aug-2012

 

Smoked Salmon Crostini

 

The Oxbow Project

 

This recipe is part of a series of posts. Please see The Oxbow Project for full details.

 

This is a variation of one of my go-to appetizers.  A few ingredients, super easy to prepare and loved by most everyone, it’s pretty perfect.  Although I call it an appetizer I’ve been known to make it my entire meal on more than one occasion!

From the Oxbow CSA box: Dill, onion

Smoked Salmon Crostini

  • Rustic baguette, sliced thinly on the diagonal, lightly toasted
  • Homemade or purchased ricotta (or substitute cream cheese)
  • Fresh dill, chopped
  • Green onions, thinly sliced
  • Capers, drained
  • Smoked salmon, I like lox style salmon for this but any smoked salmon or smoked trout is good
  • Additional dill for garnish

Make sure the ricotta is well-drained.

Mix the ricotta with the dill, green onion and capers.  Spread the cheese on the baguette slices; top with a slice or two of smoked salmon; garnish with a little bit of dill.  Eat and enjoy!

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