Smoked Salmon and Cream Cheese Crostini

Smoked Salmon and Cream Cheese Crostini

raw material

12 crostini

• 12 baguette slices, 1/2 inch (1 cm), cut slightly diagonally
• olive oil, to taste
• kosher salt, to taste
• ¾ cup shallot cream cheese (165 g)
• 3 ounces lox (85 grams), thinly sliced
• 2 tablespoons capers

Nutritional Information

View information

• Calories 155
• Fat 7g
• Carbohydrates 16g
• Fiber 0g
• sugar 1g
• 5g protein

An estimate based on a serving size.

Prepare

1. Preheat oven to 425˚F (220˚C).Line a baking sheet with parchment paper
2. Arrange the bread in a single layer on the prepared baking sheet. Brush each slice of bread with olive oil. Sprinkle lightly with salt. Bake for 12-14 minutes, until light golden brown around the edges. calm down.
3. Spread 1 tablespoon of scallion cream cheese over each crostini. Top with ¼ ounce of smoked salmon and some capers.
4. enjoy!