Ingredients
Method
- Preheat the oven to 350°F.
- Thinly slice your baguette into about 36 ¼" slices and lay in a single layer on your baking sheet. You may need to use 2 baking sheets in order to maintain one layer.
- Place the baking sheet in the oven and bake for about 5 minutes, or until just lightly golden brown. Take out of the oven once toasted and set aside.
- In a medium sized skillet, heat the avocado oil over medium heat.
- Drain the capers well, and toss in a bowl with the flour to coat well. Carefully place them in the oil and fry for 2-3 minutes, or until the flour just starts to turn brown.
- Add the thinly slices shallots to the oil and cook for an additional 3-5 minutes, or until they begin to become tender. Turn down the heat if it starts to burn.
- Stir in the minced garlic and cook for just 1 minute in order to not burn the garlic.
- Remove the pan from the heat and use a slotted spoon to take the caper mixture out of the oil. Place it onto a paper towel to drain any excess oil and set aside
- In a small bowl, whisk together the olive oil, whole grain mustard, lemon juice, chopped dill, and ground black pepper.
- Begin to assemble your crostini. Top the baguette slices evenly with the smoked salmon, evenly distribute the caper mixture over each, then drizzle ¼-½ teaspoon of the vinaigrette over each.
- Finish with more fresh dill if desired as a garnish and serve immediately for a crispy bite.
Notes
This appetizer yields 36 crostini if using a narrow baguette. More or less will depend on the size of your baguette.
Serve within 1-2 hours of assembling to prevent the crostini from getting stale.
Both the caper/onion mixture AND the vinaigrette can be made 1-2 days in advance.
*Most smoked salmon is sold cold smoked already thinly sliced in the food store. Look for the best quality salmon you can find. Sushi grade is a plus. Natural smoked is recommended.
Check out this list of my favorite crostini appetizers!