Chef Jess Milbourn's Smoked Salmon Crostini with Heirloom Tomatoes & Herbed Cream Cheese
Recipe Type: Appetizer
  • One baguette, or any good bread, sliced thin and toasted in a 275 degree oven until crisped through
  • 1pound heirloom tomatoes, diced and tossed with olive oil, salt & pepper
Cream Cheese Spread
  • 8 oz cream cheese
  • Zest & juice of 1 lemon
  • 2 tsp minced parsley
  • 1 tsp minced chives
  • 1 tsp minced thyme
Cream Cheese Spread:
  1. In a mixer with paddle attachment, whip cream cheese until smooth. Add
  2. lemon juice & zest, mix on low speed until incorporated
  3. Add herbs and repeat
Smoked salmon:
  1. # salmon (we use belly and collar meat, but any will work)
  2. Season with salt & pepper and smoke over low heat until cooked through.
  3. Cool and flake into small pieces
  1. Spread a thin layer of cream cheese on crostini
  2. Top with a bit of smoked salmon and heirloom tomato mix.
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