Smoked Salmon Crostini

Monet got his salmon from Norway, but we are using West Coast Canadian salmon here.

1 1/2 cups (300 g) fresh goat cheese at room temperature
3 tablespoons Creamo Cream
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh thyme
1 teaspoon finely chopped lemon peel
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 pound B.C. smoked salmon slices, roughly chopped
1 baguette, thinly sliced

YIELD: 8 appetizer servings

COURSE: Appetizers Tapas Meze



  1. Place the goat cheese, cream, chives, thyme, lemon peel, salt and pepper in a medium-size bowl. Using a wooden spoon, mix well. Add salmon and fold in. (can be prepared up to 1 day ahead). Cover and refrigerate. Bring to room temperature before serving. Spread thickly on the baguette slices and serve.