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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. 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) 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. Yield: 24 servings (serving size: 2 crostini) CALORIES 112 (24% from fat); FAT 3g (sat 0.9g,mono 1.4g,poly 0.4g); IRON 0.9mg; CHOLESTEROL 6mg; CALCIUM 28mg; CARBOHYDRATE 15.5g; SODIUM 482mg; PROTEIN 5.7g; FIBER 1g Cooking Light, DECEMBER 2004  |
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