Smoked Salmon Crostini with Pea Pesto

Think about making this brunch tapas dish — light and crunchy mini toasts with a slightly sweet pea pesto spread, topped with fresh smoked salmon and all of its rich, salty goodness. It’s a party favorite that’s easy to prepare and will have your guests ooh-ing and ahh-ing.

Ingredients

1 baguette
1 (4-ounce) package Wild Alaskan Smoked Salmon
Pea Pesto (for the Pea Pesto, 
1 tablespoon olive oil
freshly ground black pepper

Directions

1. Slice the baguette into 8 pieces, about 1/2-inch thick.
2. Brush both sides with olive oil, If you don’t have a brush, a hand towel works just as well,  3. Spread 1 to 2 teaspoons of the prepared pesto on each slice, 4.  Set a toaster oven or grill pan to medium-high and toast until golden, about 2 – 3 minutes.
5. Fold a piece of smoked salmon on each slice and season with freshly ground black pepper.

Note: The mini toasts can be prepared a few days in advance, In fact, day-old bread is best,  Just store it in a covered container or plastic bag, If you prepare the bread more than a few days in advance, store it the freezer and double the bag. Just pop it in the toaster right before serving. The pesto,  too, can be prepared 2 days in advance.

Ingredients
  

  • 1 baguette
  • 1 4-ounce package Wild Alaskan Smoked Salmon
  • Pea Pesto (for the Pea Pesto
  • 1 tablespoon olive oil
  • freshly ground black pepper

Instructions
 

  • Slice the baguette into 8 pieces, about 1/2-inch thick.
  • Brush both sides with olive oil, If you don't have a brush, a hand towel works just as well, 
    Spread 1 to 2 teaspoons of the prepared pesto on each slice, 
    Set a toaster oven or grill pan to medium-high and toast until golden, about 2 – 3 minutes.
  • Fold a piece of smoked salmon on each slice and season with freshly ground black pepper.

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