Smoked Salmon Crostini

Ingredients

• 1/2 cup chopped fennel bulb
• 1/4 cup chopped green onions 
• 1 tablespoon extravirgin olive oil 
• 2 teaspoons chopped fresh dill
• 1 teaspoon grated lemon rind 
• 1 1/2 tablespoons fresh lemon juice 
• 1 teaspoon freshly ground black pepper 
• 3/4 pound cold-smoked salmon, cut into thin strips
• 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
• 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
• Fresh dill sprigs (optional)

Preparation

• Combine the first 8 ingredients; cover and chill at least 1 hour. 
• Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Note:

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. 

These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

**This appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.**

Shared by Debbie McLean Warner