salmon caesar crostini
Don’t you just love a good cocktail party? Not the kind with a cash bar and stale pretzels, but the ones with a few good drink choices – and some stellar bites that keep you coming back for more. Like these salmon caesar crostini.
Truthfully, they’re so good, I could make a batch, open a bottle of wine and happily munch and sip my way through Season 3 of House of Cards. But since they are that good, I probably should share, right? So back to that cocktail party.
These crostini are a great excuse to gather friends together. Plus the prep is more like assembling than cooking. Start with a crusty baguette from a good bakery for the crostini and look for some quality smoked salmon.
Lightly spread the crisped crostini with homemade caesar dressing and top with some fresh romaine (remove those thick ribs in the center of the leaves — we’re going for style points).
Top the romaine with a generous slice of smoked salmon and a wedge of hard-boiled egg.
Then finish it with another drop or two of dressing and some fresh chives. These morsels are a flavor bomb in every bite. The smoked salmon along with the garlicky lemon caesar, smidge of egg and crunchy bread make this hors d’oeuvre taste substantial without filling you up.
Next time you’re having people over for drinks or dinner — heck even for a brunch buffet, you’ll want to serve these little tidbits – they won’t last long! You’re welcome!
salmon caesar crostini
- 1 baguette sliced crosswise into 24 1/2" slices
- 3-4 tablespoons olive oil
- 3 eggs
- 6 leaves romaine lettuce preferably from the interior of the head of lettuce, trim the center rib from the romaine and cut each leaf into 4 roughly equal pieces
- 4 ounces smoked salmon thinly sliced
- 1/2 cup caesar dressing
- fresh chopped chives for garnish
Preheat oven to 325 degrees.
Lightly brush the bread with olive oil. Bake for 10-12 minutes, flipping them halfway through the baking and cook until bread is crisp and slightly browned.
Meanwhile, place the eggs in a small saucepan. Cover with water and bring to a boil. When water begins to boil, cook the eggs for one minute, then remove them from the heat and allow them to sit in the hot water for 10 minutes. Lightly crack and peel the shells. Cut each egg in half lengthwise. Cut each half in half lengthwise. Then cut each quarter in half lengthwise so that the yolk remains intact nestled in the white of the egg.
Spread the crostini with a light amount of caesar dressing. Top with a romaine leaf, followed by smoked salmon and 1/8th of a hardboiled egg. Dollop a half teaspoon of caesar dressing on the egg and sprinkle with chopped chives.
Arrange on a platter and serve. This is great with cocktails.