Smoked Salmon & Cream Cheese Crostini

Yield: approximately 24 crostini

This recipe has a single ingredient list built around 3 preparation stages: toasted baguette, dill cream cheese, and assembly with smoked salmon.

• 1 French baguette, cut on a slight bias into 24 slices
• 2 tbsp Trifoglio Extra Virgin Olive Oil
• 12 oz Shamrock Farms Cream Cheese
• 2 tbsp Markon Fresh Dill, finely chopped, plus small sprigs for garnish
• 1 tbsp fresh lemon juice
• ½ tsp lemon zest
• ¼ tsp garlic powder
• ¼ tsp black pepper
• Pinch of salt, if needed
• 8 oz Pier 22 Seafood Co. Smoked Salmon, cut or torn into 24 portions

1. Toast the Baguette
   Heat oven to 375°F. Arrange baguette slices on a sheet pan and lightly brush with olive oil. Bake for 7–10 minutes, until lightly golden and crisp around the edges. Cool completely.
2. Make the Dill Cream Cheese
   Whip the Shamrock Farms Cream Cheese until smooth and slightly fluffy. Fold in chopped Markon Dill, lemon juice, lemon zest, garlic powder, and black pepper. Taste before adding salt since the smoked salmon will already provide saltiness.
3. Assemble
   Spread or pipe approximately ½ oz dill cream cheese onto each toasted baguette slice. Top with approximately ⅓ oz Pier 22 Smoked Salmon, folding the salmon rather than laying it flat to give the crostini height.
4. Garnish
   Finish each crostini with a small sprig of Markon Dill and, if desired, a tiny amount of fresh lemon zest and cracked black pepper.