Smoked Salmon and Boursin Crostini
Try this Smoked Salmon and Boursin Crostini recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 2 tbs. olive oil
- 24 slices of baguette (that’s about 1/2 baguette sliced into 1/4-inch rounds)
- 7 tbs. boursin (garlic & fine herbs)
- 7 tbs. sour cream (i used full fat)
- 4 ounces (113 g.) approx. sliced smoked salmon
- 1/2 tsp. smoked pepper (optional but so good)
- a few sprigs of fresh chives (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (9g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place a rack 6 inches from the broiler element and heat the broiler on high.Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 2 minutes.Whisk the Boursin cheese with the sour cream until you have a lump free creamy consistency. Take the crostini and spread the creamy cheese on top.Place the smoked salmon over the cheese spread and sprinkle with a tiny bit of smoked pepper (if you have it).To finish, garnish with fresh chives.Serve immediately.
