Smoked Salmon Crostini

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

Yield: 24 servings (serving size: 2 crostini)

Ingredients

• 1/2  cup  chopped fennel bulb
• 1/4  cup  chopped green onions
• 1  tablespoon  extravirgin olive oil
• 2  teaspoons  chopped fresh dill
• 1  teaspoon  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 1  teaspoon  freshly ground black pepper
• 3/4  pound  cold-smoked salmon, cut into thin strips
• 48  (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
• 1/2  cup  light garlic-and-herbs spreadable cheese (such as Alouette Light)
• Fresh dill sprigs (optional)

Preparation

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Nutritional Information

Calories:

112 (24% from fat)

Fat:

3g (sat 0.9g,mono 1.4g,poly 0.4g)

Protein:

5.7g

Carbohydrate:

15.5g

Fiber:

1g

Cholesterol:

6mg

Iron:

0.9mg

Sodium:

482mg

Calcium:

28mg