Mini Smoked Salmon Charcuterie Board for Two
Servings: 2
Ingredients
Salmon Crostini
- 4 oz 120 g smoked salmon
- ½ baguette sliced into ½-inch rounds
- 6-7 tbsp cream cheese about 1 spoonful per slice
- Fresh rosemary leaves for garnish
Garlic Olive Oil & Honey Crostini
- ½ baguette sliced into ½-inch rounds
- 4 garlic cloves minced
- 4 tbsp olive oil
- Pinch of salt and black pepper
- 2 tsp honey to drizzle
- Fresh thyme leaves for garnish
Cheese & Nuts
- 3.5 oz 100 g hard goat cheese (like Tomme, or Gouda, Brie, or your favorite firm cheese), cut into ½-inch cubes
- Small handful of walnuts
Instructions
Prep the Bread
- Slice 1 small baguette into ½-inch rounds.
- Divide the slices in half:
- Half will be for the salmon crostini.
- Half will be for the garlic, olive oil & honey crostini.
- You can bake them both at the same time, just make sure to prep the garlic bread before you bake.
Salmon Crostini
- Bake half the baguette slices for about 10 minutes, until lightly crisp.
- Spread about 1 spoonful of cream cheese on each slice.
- Roll pieces of smoked salmon into little rose shapes and place on top.
- Garnish each crostini with a small rosemary leaf.
Garlic, Olive Oil & Honey Crostini
- In a small bowl, mix minced garlic, olive oil, salt, and pepper.
- Brush the mixture over the remaining baguette slices.
- Bake for 10 minutes, until golden (keep a close eye so the garlic doesn’t burn).
- Remove from the oven, drizzle lightly with honey, and sprinkle fresh thyme leaves on top.
Cheese & Nuts
- Cut cheese into ½-inch cubes and arrange with a few toothpicks.
- Scatter walnuts in between.
Assemble the Board
- Arrange salmon crostini, garlic – honey crostini, cheese cubes, and walnuts neatly on a small tray or board.
- Serve immediately with your favorite wine.