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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Smoked Salmon and Goat Cheese Crostini Recipe

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This recipe for Smoked Salmon and Goat Cheese Crostini is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces soft goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel [zest]
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 slices French-bread baguette
12 ounces thinly-sliced smoked salmon
Lemon peel strips (for garnish)
Directions:
Directions:
Preheat oven to 350 degrees F. Mix goat cheese, tarragon, crushed fennel, grated lemon peel [zest], and pepper in small bowl to blend. Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is crisp, about 5 minutes per side. (Can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight.)
Spread cheese mixture over toasts. Top with salmon. Garnish with lemon
and tarragon.
Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
You may substitute other seasonings such as fresh dill, shallots and/or chives, garlic or crushed red pepper.

 

 

 

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