Smoked Salmon Crostini

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!

Related Posts:

• The Oxbow Project
• Fresh Zucchini Salad with Lemon Dressing
• Swiss Chard and Mushroom Tart
• Roasted Potato and Green Bean Salad
• Dill Pickled Green Beans