These cocktail party-friendly crostini marry rich salmon, peppery arugula, creamy mascarpone and crisp fried shallots. A certain success, especially when served with sparkling wine.
- 18 slices baguette (each 1/4-inch thick; about 1/2 baguette)
- 2 tablespoons unsalted butter, melted
- Few handfuls arugula, preferably baby arugula
- 9 slices smoked salmon, each cut in half lengthwise
- 1/4 cup mascarpone cheese
- Fried, Caramelized shallots
Preheat the oven to 350 degrees.
Arrange the bread in a single layer on a baking sheet and lightly brush the top of each slice with the butter. Bake until lightly golden, about 7 minutes. Set aside to cool.
Meanwhile, cut the arugula leaves lengthwise into thin strips.
To serve, place 1 slice of salmon on each slice of bread. Spoon 1 scant teaspoon of mascarpone on the salmon and top with a small mound of arugula. Sprinkle with Fried or Caramelized Shallots (see related recipe). Serve immediately.
Adapted from "Smoked Salmon," by Max Hansen and Suzanne Goldenson (Chronicle, 2003).
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