Smoked Salmon Crostini

The photo for this recipe is what had me hooked.

Courtesy of MyRecipes.com

Don't those look delicious. I knew I had to make them. And voila, Sunday Dinner.

We had a small crowd this week so I knew these would work well.

Super easy to make, but does take some planning ahead. The salmon mixture needs to sit for an hour or so. Mine sat for about 4 and it was sooo darn good.

Smoked Salmon CrostiniRecipe from MyRecipes.com
Yields 24 servings - 2 crostini per person

1/2 c chopped fennel bulb (JW note: if you've not had fennel - try it. It has a light, licorice flavor, but is so refreshing in this type of recipe.)
1/4 c chopped green onions
1T extra virgin olive oil
2 tsp chopped fresh dill
1 tsp grated lemon zest
1 1/2 ts fresh lemon juice
1 tsp freshly ground pepper
3/4 lb cold smoked salmon, cut into thin strips
48 (1/2 inch thick) sliced french bread baguette, toasted
1/2 c light garlic and herb spreadable cheese
Dill sprigs for garnish.

Combine the first 8 ingredients (fennel through salmon).  Cover and chill for at least an hour.  Spread each toast slice with 1/2 tsp cheese, top each with 1 T salmon mixture. Garnish with dill sprigs.