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Botticelli Smoked Salmon Crostini

Smoked Salmon Crostini with Capers & Parsley

Easy and Tasty Appetizer


  • 1/3 cup plus 1 tablespoon Botticelli Finishing Extra Virgin Olive Oil, divided
  • 1 tablespoon capers, chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon onion powder, divided
  • ¼ teaspoon salt, divided
  • 1/8 teaspoon ground black pepper
  • 1 French baguette, cut into 32 slices (¼” thick)
  • 6 ounces sliced smoked salmon, cut into 32 pieces

Make the topping. Combine 1 tablespoon olive oil, capers, parsley, lemon zest, ¼ teaspoon onion powder and 1/8 teaspoon salt in small bowl. Mix well and set aside.

Toast the bread slices. Preheat oven to 350°. Mix remaining 1/3 cup olive oil with remaining ¼ teaspoon onion powder, remaining 1/8 teaspoon salt, and black pepper in small bowl. Arrange bread slices on a baking sheet; brush each with olive oil mixture. Bake 5 to 7 minutes, or until bread is slightly golden on edges. Remove from oven.

Assemble the crostini. Evenly divide sliced salmon among toasted bread slices, then garnish each slice with caper-parsley mixture. Drizzle with extra olive oil before serving

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