Smoked Salmon, Fennel and Goat Cheese Toasts

• 8 ounces soft fresh goat cheese
• 1 12 tablespoons fresh tarragon, chopped
• 1 tablespoon fennel seed, finely crushed
• 2 teaspoons grated lemon peel
• 12 teaspoon black pepper, coarsely ground
• 2 12 tablespoons olive oil
• 30 thin slices baguette
• 12 ounces smoked salmon, thinly sliced
• lemon peel strip, for garnish
• tarragon, sprigs for garnish

1. Preheat oven to 350F
2. Mix first 5 ingredients in small bowl to blend.
3. Set aside.
4. Brush oil over both sides of bread.
5. Arrange bread in single layer on large baking sheet.
6. Bake until bread is just crisp, about 5 minutes per side.
7. (Cheese mixture and toasts can be made 2 days ahead.
8. Cover cheese mixture and chill.
9. Cool toasts; store airtight at room temperature.)
10. Spread cheese mixture over toasts.
11. Top with salmon, trimming to fit.
12. Garnish with lemon peel strips and tarragon sprigs.
13. Arrange on platter and serve.
14. Makes 10 appetizer servings.

goat cheese, fresh tarragon, fennel, black pepper, olive oil, thin, salmon, lemon peel, tarragon

Taken from www.food.com/recipe/smoked-salmon-fennel-and-goat-cheese-toasts-508058 (may not work)