Smoked Salmon And Goat Cheese Toasts Recipes

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SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

Categories     Appetizer     Bake     Goat Cheese     Salmon     Winter     Birthday     Bon Appétit

Yield Makes 10 appetizer servings

Number Of Ingredients 10



Smoked Salmon, Fennel and Goat Cheese Toasts image

Steps:

  • 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.

8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

SMOKED SALMON WITH HERBED GOAT CHEESE AND TOAST

Slices of ciabatta bread are toasted all at once in a low oven and served with goat cheese and salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6



Smoked Salmon with Herbed Goat Cheese and Toast image

Steps:

  • Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.

10 ounces soft goat cheese
2 tablespoons coarsely chopped fresh dill
Freshly ground pepper
1 pound thinly sliced smoked salmon
1 small red onion, halved and thinly sliced
1 loaf ciabatta bread, sliced and toasted

SMOKED SALMON AND GOAT CHEESE TOASTS

Make and share this Smoked Salmon and Goat Cheese Toasts recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 40 Toasts

Number Of Ingredients 9



Smoked Salmon and Goat Cheese Toasts image

Steps:

  • Preheat oven to 350°F Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.).
  • Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.).
  • Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

8 ounces soft fresh goat cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons of grated lemon peel
1/2 teaspoon fresh coarse ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French baguettes
12 ounces thinly sliced smoked salmon
thinly peeled lemon peel strips from one lemon, cut into tiny slivers

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS RECIPE - (4.4/5)

Provided by á-81356

Number Of Ingredients 10



Smoked Salmon, Fennel and Goat Cheese Toasts Recipe - (4.4/5) image

Steps:

  • Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper 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.

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seeds, finely crushed
2 teaspoons lemon peel, grated
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

From Bon Appétit, December 1999. If you have any salmon or goat cheese leftovers, use them in your scrambled eggs the next morning.

Provided by lazyme

Categories     Cheese

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10



Smoked Salmon, Fennel and Goat Cheese Toasts image

Steps:

  • 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.
  • Makes 10 appetizer servings.

Nutrition Facts : Calories 9015.7, Fat 66.1, SaturatedFat 19.4, Cholesterol 18.8, Sodium 16127.3, Carbohydrate 1734.8, Fiber 74.1, Sugar 78.9, Protein 372

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seed, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon black pepper, coarsely ground
2 1/2 tablespoons olive oil
30 thin slices baguette
12 ounces smoked salmon, thinly sliced
lemon peel strip, for garnish
tarragon, sprigs for garnish

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