1 thin baguette
2 Tbsp. Butter Olive Oil
6 Tbsp. cream cheese
1 Tbsp. Dried Dill (or use fresh)
1/2 Tbsp.Sicilian Lemon White Balsamic
salt to taste
4 oz. smoked salmon
fresh dill for garnish
Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
Place the slices on a cookie sheet. Brush the tops of the bread pieces with the Butter Olive Oil.
Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for done-ness, they will brown more on the bottom than they will on the top. While baguette slices are toasting, place cream cheese, Dill Pollen and Lemon White Balsamic into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically, till ingredients are well combined.
Cut the smoked salmon into pieces large enough to top the baguette slices. When the baguette slices have cooled, top each slice with 1 tsp of the cream cheese mixture. Top the cream cheese mixture with a slice of smoked salmon. Place another small dollop of cream cheese mixture in the center of the smoked salmon slice. Top the small dollop with a couple sprig of dill. Serve Smoked Salmon Crostini as a bite-sized appetizer.
*Tested in Easy Entertaining Cooking Class