Ingredients
Bread:
- 1 French baguette, cut into 1/2 inch slices
- 1 tablespoon extra virgin olive oil
Toppings:
- 8 ounces whipped chive cream cheese
- 4 ounces Nova lox salmon
- ¼ red onion, very thinly sliced
- 1 tablespoon Everything But the Bagel seasoning
- 1 tablespoon finely chopped chives or scallions
Instructions
- Preheat and prepare baguette: Preheat your oven to 350ºF (175ºC). Arrange the baguette slices on a baking sheet in a single layer, then lightly brush each slice with extra virgin olive oil to ensure a crispy texture when baked.
- Bake the crostini: Place the baking sheet in the oven and bake for 8-10 minutes until the edges of the baguette slices turn a light golden brown. Remove from the oven and let them cool slightly to handle safely.
- Assemble the crostini: Spread about one tablespoon of whipped chive cream cheese evenly onto each toasted baguette slice. Layer with a few slices of the Nova lox smoked salmon, then place a couple of thin red onion slices over the salmon.
- Add finishing touches: Sprinkle each crostini with a pinch of Everything But the Bagel seasoning to add a burst of flavor and finish with finely chopped fresh chives or scallions for a vibrant, fresh garnish.
- Serve and enjoy: Arrange the smoked salmon crostini on a serving platter or cutting board and serve immediately to maintain the crispiness of the crostini and freshness of the toppings.
Notes
- Use a sharp knife to slice the baguette evenly for uniform crostini size.
- The cream cheese should be whipped for easy spreading; if unavailable, soften regular cream cheese and whip with a mixer.
- For added flavor, you can toast the Everything But the Bagel seasoning lightly before sprinkling.
- This appetizer is best served fresh to keep the bread crispy.
- Substitute red onion with thinly sliced scallions for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
