3oz. thin sliced smoked salmon, (Ducktrap River Spruce point Scottish style smoked salmon, 4 oz. pkg)
Instructions
Heat a heavy skillet on medium heat.
Lightly brush both sides of the baguette slices with olive oil and place in the dry skillet.
Toast until the desired char is achieved, about 2 mins.
Turn and toast the second side, 2 mins.
Spread each toasted baguette with cream cheese.
Add a sprig of dill and 4 or 5 capers.
Top with a slice of smoked salmon.
Add a few more capers on each.
Serve at room temperature.
Notes
The package of smoked salmon that I used contained 7 thinly sliced pieces, approximately 4" by 5 " in size. On each baguette, I used 1/2 of a slice of salmon. I made 8 crostinis and had 3 slices of salmon left. The package, therefore, could make 6 more appetizers if desired.