These mini crostinis with smoked salmon are so delicious! They are perfect on a spring or summer day. They are a salty, crunchy and so flavorful. Serve them as a side item for brunch or as an early evening appetizer. Pairing them with a glass of crisp white wine wouldn’t be the worst thing either.
1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, softened
3 tablespoons chopped chives
2 tablespoons sour cream
1 tablespoon chopped fresh dill
1 tablespoon capers
6 slices pumpernickel bread, crusts removed
6 ounces smoked salmon
In a small bowl, mix red onion, sugar and rice vinegar. Let stand for 10 minutes. In another small bowl mix cream cheese, chives, sour cream, dill and capers. Cut smoked salmon into 1″ x 2″ strips.
Preheat oven to 425 degrees. Brush with both sides of pumpernickel bread with spreadable butter. Place on baking sheet. Bake for 4 – 6 minutes until toasted, turning once.
Cut each slice of toasted pumpernickel in half then cut each half again to make 4 small rectangles, about 1″ x 2″. Spread each pumpernickel piece with the cream cheese mixture. Top each with 1 tablespoon of onion mixture. Top with 1 slice of salmon. Serve immediately. Makes 2 dozen crostinis.