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Smoked Salmon Crostini

April 1st, 2012

I have had the craziest week. Pete and I were gone traveling for work for 5 days, which is always discombobulating. Plus I missed my little girls and Mason so much! I am so lucky and grateful that my parents come and stay with the children when we need them to. As much as I love to have the children with me as much as possible, even when traveling for work, there are certain times where it easier for everyone if they are at home.

Plus my parents are awesome. They take care of everything. Even though I am an adult- I still love my mom to come and take care of things. Everything looks so pretty when she is here. The garden is pruned, there are flower arrangements in the house, chicken is roasting in the oven. The laundary is done. Everything just feels cleaner. You know what I mean?

She had also whipped together a birthday party for three different family members at our house. I was able to help by throwing together this fast and incredibly flavorful and beautiful crostini appetizer.

I made it with smoked salmon, but have also made it with smoked white king salmon (pictured here) and also smoked trout (ah-mazing!) This is super simple and will have everyone smacking their lips!

While this was made as an appetizer for 8, you could also serve two of these smoked salmon crostini on top of a green salad with an accompanying bowl of hot soup.

Smoked Salmon Crostini, makes 8

-8 slices of baguette
-2 Tbs olive oil

-8 oz soft goat cheese
-8 oz smoked salmon
-2 green onions, thinly sliced (white and green parts)
-2 tsp olive oil
-1 tsp lemon juice
-Kosher salt
-1 cup arugula
-1 tsp olive oil
-Kosher salt

1) Preheat the oven to 350 degrees.

2) On a baking sheet, drizzle the baguette slices with the 2 Tbs olive oil.

3) Bake the crostini at 350 about 10 minutes or until golden and crispy. Set aside.

4) While the crostini is toasting, carefully flake the salmon with a fork into a medium sized bowl.

5) Add the thinly sliced green onions, as well as the oil and lemon juice. Taste the salmon and season with kosher salt.

6) Spread an ounce of soft and creamy goat cheese onto each crostini.

7) Evenly divide the smoked salmon mixture among the crostini.

8) In a small bowl, very gently toss the arugula with 1 tsp olive oil and a sprinkle of Kosher salt.

9) Evenly divide the arugula between the 8 crostini, piling the arugula on the top of the salmon.

10) Display on a platter and serve room temperature. Enjoy!