Smoked Salmon, Fennel and Goat Cheese Toasts
Elegant appetizer toasts featuring creamy goat cheese mixed with fresh tarragon and fennel seeds, topped with smoked salmon. Perfect for entertaining or as a sophisticated starter.
10 servings
25 min
Ingredients
- •8 ounces soft fresh goat cheese
- •1½ tablespoons fresh tarragon
- •1 tablespoon fennel seeds
- •2 teaspoons grated lemon peel
- •½ teaspoon coarsely ground black pepper
- •2½ tablespoons olive oil
- •30 slices French-bread baguette
- •12 ounces smoked salmon
- •1 serving lemon peel strips
- •1 serving tarragon sprigs
Cooking Instructions
- 1.
Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
5 min
- 2.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
10 min
- 3.
Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.
10 min
