8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)
- Preheat oven to 350°F. Mix first 5 ingredients 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 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.
- Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.
Makes 30 crostini.
- Appetizers, Crostini