Friday, June 20, 2008
Searching around for an appetizer to prepare for our yearly neighborhood Christmas party we discovered this wonderful recipe in a 1999 issue of Bon Appetit magazine. The recipe calls for fresh tarragon which we didn't have. We ended up using an already herbed goat cheese which saved a step and worked fine. One ingredient that made a difference was the sliver of lemon peel on each piece of salmon. Almost like an accent, the lemon completed the taste of this appetizer. Of everything we prepared, this dish was the one everyone loved and we will definitely be making it again.
Smoked Salmon and Goat Cheese Toasts Recipe
Ingredients
- 8 oz soft fresh goat cheese
- 1 1/2 Tablespoons chopped fresh tarragon
- 1 Tablespoon fennel seeds, finely crushed
- 2 teaspoons of grated lemon peel
- 1/2 teaspoon coarsely ground black pepper
- 2 1/2 Tablespoons olive oil
- 30 thin slices French-bread baguette
- 12 oz thinly sliced smoked salmon
- Lemon peel strips (for garnish)
- Tarragon sprigs (for garnish)
Method
1 Preheat oven to 350°F. Mix first 5 ingredients in a small bowl to blend. Set aside. (The cheese mixture can be made a couple of days ahead of time.)
2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side.
3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.
