Description
For the Crostini:
1 baguette, sliced into ½-inch pieces
2 tbsp olive oil
1 garlic clove, halved
For the Topping:
4 oz smoked salmon, thinly sliced
1 avocado, mashed
4 oz cream cheese, softened
1 tbsp fresh dill, chopped
1/2 tsp lemon zest
Salt and black pepper to taste
For the Lemon Dill Drizzle:
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
1/2 tsp Dijon mustard
1 tsp fresh dill, chopped
Salt and black pepper to taste
Directions:
Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush with olive oil.
Bake for 8-10 minutes until golden and crisp. Remove from oven and rub each slice with the halved garlic clove.
In a small bowl, mix cream cheese, mashed avocado, fresh dill, lemon zest, salt, and black pepper.
Spread a generous layer of the avocado-cream cheese mixture onto each toasted baguette slice.
Top with a slice of smoked salmon.
In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, fresh dill, salt, and black pepper.
Drizzle the lemon dill sauce over the crostini before serving.
Enjoy these creamy, smoky, and zesty bites!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 180 per crostini Servings: 12 crostini
