Smoked Salmon Dip on Crostini

1. 1

   In a food processor, add 4 ounces of smoked salmon and all the other dip ingredients.

2. 2

   Pulse to combine, about 5 pulses or so.

3. 3

   Transfer to a small bowl and fold in the remaining 2 ounces of smoked salmon.

4. 4

   Place bowl in the fridge to allow flavors to combine.

5. 5

   Turn oven to broil.

6. 6

   Drizzle slices of baguette with olive oil.

7. 7

   Place slices onto a baking sheet and place under broiler to toast until golden brown.

8. 8

   Then remove pan from oven and allow crostini to cool.

9. 9

   When ready to serve crostini, spread dip onto each slice and place on a platter.

10. 10

    Or garnish the bowl with additional shallots and parsley and serve crostini on a platter beside it for people to spread their own.

11. 11

    Recipe adapted from Martha Stewarts Smoked Salmon Dip.

* Per serving · 4 servings · Values may vary.