Smoked Salmon, Fennel and Goat Cheese Toasts Recipe

Goat cheese and fennel prove to be the perfect partners for smoked salmon. Pour glasses of Champagne or Sauvignon Blanc.

Makes 10 appetizer servings.

INGREDIENTS

8ounces soft fresh goat cheese

1 1/2tablespoons chopped fresh tarragon

1tablespoon fennel seeds, finely crushed

2teaspoons grated lemon peel

1/2teaspoon coarsely ground black pepper2 1/2tablespoons olive oil

30thin slices french-bread baguette12ounces thinly sliced smoked salmon

lemon peel strips (for garnish)

tarragon sprigs (for garnish)

DIRECTIONS

Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.

Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

Tags: Cheese, Fennel, Goat, Recipe, Salmon, Smoked, Toasts