Crostini With Smoked Salmon, Arugula, Mascarpone and Fried Shallots 6.000
Dec 31, 2003

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.


Servings: 6
Ingredients
  • 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

Related Recipes

Directions

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.

Rate it

Recipe Source

Adapted from "Smoked Salmon," by Max Hansen and Suzanne Goldenson (Chronicle, 2003).

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.