Smoked Salmon Crostini

1/2  Cup chopped fennel bulb
1/4  Cup chopped green onions
1  Tbsp. extra virgin olive oil
2  tsp. chopped fresh dill
1  tsp.  grated lemon rind
1 1/2  Tbsp. fresh lemon juice
1  tsp.  freshly ground black pepper
3/4  pound cold-smoked salmon, cut into thin strips
48  slices French bread baguette, toasted (about 1 1/2 pounds)
1/2  Cup light garlic-and-herbs spreadable cheese

Directions:

Combine the first 8 ingredients; cover and chill at least 1 hour.

Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Note:
You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble.

These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

 

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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