1French-bread baguettecut into thin slices - about 25-30 slices
12ozthinly sliced smoked salmon
Fresh Dill or Capers for garnish
Instructions
Both cream cheese goat cheese must be soft to mix.
Preheat the oven to 350°F
Mix cream cheese and goat cheese, parsley, thyme, lemon zest, and black pepper in a bowl. Set aside.
Place the baguette and slice along a diagonal into 1/4 inch slices using a serrated knife using a cutting board.
With a pastry brush, brush the oil over both sides of bread slices. Arrange bread in a single layer on a large baking sheet. Place the baking sheet in the oven and bake the slices until just crisp, about 5 minutes on each side. Remove from the oven and set aside until cool enough to handle.
Assemble smoked salmon and cheese crostini:
Spread the cheese and herbs mixture over the toasts. Top with the smoked salmon, trimming to fit. Garnish with fresh dill or capers and serve immediately.
Notes
When slicing the French Baguette make the slices no thicker than 1/4 inch. You want the toasts to be crunchy but not difficult to bite through when served.
Adding salt is not necessary as the smoked salmon is a bit on the salty side.
Use a pastry brush to brush the oil on the slices. Brush both sides and do not over toast the bread.
Use the cutting board to stabilize the bread when slicing it.