If you are a fan of the Barefoot Contessa, you are probably already familiar with tartines. If not, a tartine is an open-faced French sandwich with an elegant topping. In this recipe's case, the topping is a slather of rich goat cheese and layer of smoked salmon. I love this appetizer because it's versatile and is great any time of day. Although the chive oil may seem like an unnecessary step, don't skip it. The subtle flavor of the chives takes these simple crostini to a whole new level. Use the extra oil on fish or in a vinaigrette. These bites are perfect for Mother's Day, so get the recipe now and
- 1 cup 1-inch pieces fresh chives
- 3/4 cup extra-virgin olive oil
- 6 tablespoons crumbled soft fresh goat cheese
- 2 tablespoons minced shallot
- 20 3/4-inch-thick diagonal slices French-bread baguette
- 6 ounces thinly sliced smoked salmon
- Additional chopped fresh chives
- Puree 1 cup chives and oil in blender 2 minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.
- Preheat oven to 400°F.
- Mix goat cheese and shallot in small bowl; season to taste with pepper.
- Place bread slices on large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 1/2 teaspoons cheese mixture.
- Bake bread until light golden, about 5 minutes. Transfer to platter. Drape 1 salmon slice over each. Sprinkle with additional chopped chives.
- Appetizers, Crostini