Smoked Salmon Fennel And Goat Cheese Toasts Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

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.

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.

Steps:

• Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich.

Steps:

• Preheat broiler. Lightly toast the bread on one side.
• Top each slice of bread with a piece of smoked salmon, then sprinkle with chives. Top each with a slice of the goat cheese, gently flattening the cheese so it covers the salmon. Brush with the olive oil.
• Just before serving, broil the canapes for two minutes or so, until the goat cheese softens and begins to brown. Serve at once.

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.