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Smoked Salmon, Fennel and Goat Cheese Toasts


Party-worthy appetizers delight with smoked salmon, creamy goat cheese, zesty lemon peel and tarragon. Baguette slices are the foundation for these toasty apps.

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  • 8 ounces soft fresh goat cheese
  • 1 1/2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fennel seeds, finely crushed
  • 2 teaspoons lemon peel, grated
  • 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)


Servings 10
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper 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.

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