Summer entertaining doesn’t have to be complicated! We are big fans of meals that are created out of simple, local, wholesome ingredients that don’t need a lot of fuss to make them taste amazing, like this Smoked Salmon Crostini. I’m just not the kind of person who wants to deconstruct my food or spend hours slaving in the kitchen when I could be sipping a glass of wine with my friends on the patio instead!
We partnered with our friends at Sandhill Wines [1] again to create a wine pairing for this appetizer that is always the first to disappear! The 2016 Sandhill Chardonnay [2] is one of the best Chardonnay’s I’ve ever had (Sandhill’s winemakers are pure genius, seriously!). This Chardonnay [2] is smooth, slightly rich with flavours of red apple, pear and spice with a perfect balance between fruit and oak barrel spice and just enough acidity to refresh. They recommend serving it chilled but not over-chilled, between 14-16°C. It’s a perfect pairing for smoked salmon!
This appetizer comes together in a pinch and requires only a few simple ingredients. We keep a pack of local frozen smoked salmon in our freezer to make it easy to whip this up for unexpected guests. You can purchase the Sandhill 2016 Chardonnay here [2] online!
Makes about 15 crostini
Ingredients:
- 1 baguette, sliced into 1/2 “ slices
- olive oil
- 3/4 cup cream cheese
- 5 oz (150g) local cold smoked salmon
- ¼ cup fresh chopped dill
- ¼ cup capers, drained
- ½ cup very thin sliced red onion
- 1 lemon, cut into wedges
Directions:
- Brush the baguette slices with olive oil and toast the baguette slices in a pan on medium heat until just golden on each side. Repeat with all of the slices until they are all toasted.
- Spread a layer of cream cheese (about 2-3 teaspoons) on each of the toasted baguette slices and top with the salmon, dill, capers and red onion.
- Serve with the wedges of lemon and a glass of the Sandhill 2016 Chardonnay [2].
Thank you Sandhill for sponsoring this post! All opinions are my own.