Smoked Salmon Dip on Crostini

By dkanon

Ingredients

• Dip:
• 6 oz, weight smoked salmon
• 1/3 c mayonnaise
• 1/2 c cream cheese, softened
• 1/2 c Parmesan cheese, shredded
• 1 1/2 t capers
• 1 1/2 T shallots, minced
• 1 1/2 T chopped chives
• 1 t lemon juice
• 1 T white wine
• 1/2 t ground pepper
• Optional for garnish: Chopped chives or chopped fresh parsley
• Crostini:
• 1 loaf Baguette, sliced on a bias into 1/2: slices
• 1/4 c olive oil

Details

Servings 12
Preparation time 10mins
Cooking time 70mins
Adapted from tastykitchen.com

Preparation

Step 1

In a food processor, add 4 ounces of smoked salmon and all the other dip ingredients. Pulse to combine, about 5 pulses or so. Transfer to a small bowl and fold in the remaining 2 ounces of smoked salmon. Place bowl in the fridge to allow flavors to combine.
Turn oven to broil. Drizzle slices of baguette with olive oil. Place slices onto a baking sheet and place under broiler to toast until golden brown. Then remove pan from oven and allow crostini to cool.
When ready to serve crostini, spread dip onto each slice and place on a platter. Or garnish the bowl with additional shallots and parsley and serve crostini on a platter beside it for people to spread their own.