Daily Recipe: Smoked Salmon Crostini
It’s always good to have something a little fancy at your super bowl party (or any gathering for that matter.) That way, when your foodie friends drop in, they’ll have something special to munch on and you’ll get an extra pat on the back for going that extra mile.
Recently our “Uncle Mike” (AKA in.gredients founder Christopher Pepe) brought us smoked salmon from his home state of Oregon. This smoked salmon comes from Tony’s Fish Market, a market and cannery in Oregon City, Oregon. This market is a 5th generation family operation, being run out of the same location since 1936. It’s a beloved business in the community, and has a loyal following of seafood-loving customers.
The combination of smoked salmon and cream cheese is magical, and when you put all of that deliciousness on an Easy Tiger baguette, you’re bound to please any crowd. Even better, this recipe is extremely easy. Everyone wins.
Smoked Salmon Crostini
From: Real Simple
- 24 thin slices of baguette (one loaf)
- 2 Tbsp olive oil
- 4 oz of cream cheese
- 2 Tbsp dill
- Kosher salt and black pepper
- 4 oz smoked salmon
Heat oven to 400 degrees F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
In a small bowl combine the cream cheese, dill and 1/4 tsp of salt and pepper. Dividing evenly, spread the cream cheese mixture on toasted baguette slices. Top with the salmon and sprinkle with remaining dill.
Eat and enjoy.