Smoked Salmon, Goat Cheese and Mustard Crouton

"Quick, easy and delicious!"
 
Download
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Chef floWer photo by Chef floWer
photo by GaylaJ photo by GaylaJ
Ready In:
20mins
Ingredients:
9
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Blend honey and dijon mustards, red onion, capers and dill.
  • Arrange bread on baking sheet and lightly brush with olive oil.
  • Bake until crisp, about 10 minutes. Cool.
  • Spread croutons with goat cheese, then mustard mixture. Top with smoked salmon.
  • Garnish with a little more dill.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Love this recipe!! I made these for a bridal shower this past weekend and they were a huge hit! I will definietly be making these again.
     
  2. What an excellent appetizer! Phenomenal flavors! I followed the recipe just as written and wouldn't change a thing. Definitely use the fresh dill and don't sub it with dried dill. These appys make a pretty appearance and they're not messy to eat. Perfect finger food for any occassion from casual to formal. Thanx for sharing this impressive appetizer!
     
  3. Superb! I made these for lunch - we are all big smoked salmon fans, and the entire family loved these delicious open-faced sandwiches. I used a fresh chevre. Exploding with flavour, delicious ingredients. A class act.
     
  4. I loved these! I served them at my best friend's bridal shower and they were a big hit. Easy to make and a wonderful combination of flavors. Thanks for the great recipe!!
     
  5. I am long overdue on thanking you for this.. I have brought this to dinner parties for some time now and it is such a winner!!! I omit the capers because I am not a fan. Thanks so much Susie!
     
Advertisement

Tweaks

  1. I made this for *Zaar World Tour III* it's very delicious. It had a few of my favourite ingredients: bread, capers, cheese and smoked salmon so I was sure this recipe was a winner and it didn't let me down. I had to substitute the Dijon mustard with grainy mustard and I used dried dill. It was perfect lunch, thank you Susie cooks.
     

RECIPE SUBMITTED BY

<img src="http://i26.photobucket.com/albums/c105/jewelies/Grevillia1-1-1.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/Hebe-2-1.jpg"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/AMBadgeGenTP2009.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i26.photobucket.com/albums/c105/jewelies/KangarooPaw-1-1.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/BBG-AMbanner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://i425.photobucket.com/albums/pp340/northwestgal/redbannercopy.jpg" border="0" alt="New Kids Participation Banner">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes