Smoked Salmon Crostini

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   For the crostini, on a baking sheet, drizzle the baguette slices with the olive oil.

3. 3

   Bake the crostini about 10 minutes or until golden and crispy.

4. 4

   Set aside.

5. 5

   While the crostini is toasting, prepare the topping.

6. 6

   Carefully flake the salmon with a fork into a medium-sized bowl.

7. 7

   Add the thinly sliced green onions, as well as 1 teaspoon oil and lemon juice.

8. 8

   Taste the salmon and season with kosher salt.

9. 9

   Spread an ounce of soft and creamy goat cheese onto each crostini.

10. 10

    Evenly divide the smoked salmon mixture among the crostini.

11. 11

    In a small bowl, very gently toss the arugula with the remaining 1 teaspoon olive oil and a sprinkle of kosher salt.

12. 12

    Evenly divide the arugula between the 8 crostini, piling the arugula on the top of the salmon.

13. 13

    Display on a platter and serve at room temperature.

14. 14

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.