Smoked Salmon Crostini with Cream Cheese & Beetroot and Gin Relish
These crostini are perfect for holiday gatherings or special occasions!
Product: Drunken Sailor Beetroot & Gin Relish
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 6-8 (makes approximately 24 crostini)
Ingredients
- 1 large baguette
- Olive oil
- Sea salt
- 125g cream cheese
- Zest from 1/2 lemon
- 1/4 tsp garlic powder
- Smoked salmon slices
- Beetroot and gin relish
- Salt & fresh black pepper, to taste
- Chopped chives, for garnish (optional)
Instructions
- Preheat your oven to 190°C. Slice the baguette into thin rounds and place them on a baking sheet. Lightly brush each slice with olive oil and sprinkle with a pinch of sea salt.
- Toast the baguette slices in the preheated oven for 8-10 minutes, or until the edges are golden brown. Remove and let cool.
- In a small bowl, mix together the cream cheese, lemon zest, and garlic powder. Adjust the lemon zest and garlic powder to taste, and season with salt and fresh black pepper.
- Spread a generous layer of the cream cheese mixture onto each toasted baguette slice. Top with a slice of smoked salmon. Finish each crostini by spooning a small amount of beetroot and gin relish over the smoked salmon. For an extra touch, garnish with chopped chives.
- Arrange the smoked salmon crostini on a serving platter and serve immediately.
