Smoked Salmon and Goat Cheese Toasts
- This recipe comes from epicurious.com
- 8 ounces soft fresh goat cheese
- 1 1/2 tablespoons chopped fresh tarragon
- 1 tablespoon fennel seeds, finely crushed (I actually ground mine up in my coffee grinder - it is just for spices)
- 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 (My smoked salmon was actually 8 ounces and it was plenty)
- Lemon peel strips (for garnish)
- Tarragon sprigs (for garnish)
Preheat oven to 350 degrees Fahrenheit. 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.
**Note: I brushed the olive oil onto the bread but in all seriousness I really don't think it is necessary. I did however enjoy the freshness of this dish. Also if you wanted to save time you could certainly use the small little toasts that are already cut (you can usually find them in the bakery section of most major grocery stores).
The other items for our get together are homemade hummus with carrots, cucumbers, green and red peppers, marinated mushrooms, olive mixture that has been marinated in white wine, aged Gouda, Swiss cheese, two different types of Italian dried sausage and crackers.