Smoked Salmon, Fennel and Goat Cheese Toasts

“From Bon Appétit, December 1999. If you have any salmon or goat cheese leftovers, use them in your scrambled eggs the next morning.”
READY IN:
25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Mix first 5 ingredients in small bowl to blend.
  3. Set aside.
  4. Brush oil over both sides of bread.
  5. Arrange bread in single layer on large baking sheet.
  6. 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.)
  7. Spread cheese mixture over toasts.
  8. Top with salmon, trimming to fit.
  9. Garnish with lemon peel strips and tarragon sprigs.
  10. Arrange on platter and serve.
  11. Makes 10 appetizer servings.

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