Baked Goat Cheese And Smoked Salmon Canapes

• 12 thin slices French bread, about three inches in diameter
• 1/4 pound smoked salmon, in thin slices
• 1 tablespoon minced fresh chives
• 6 ounces fresh goat cheese in a log
• 2 tablespoons olive oil

1. Preheat broiler.
2. Lightly toast the bread on one side.
3. Top each slice of bread with a piece of smoked salmon, then sprinkle with chives.
4. Top each with a slice of the goat cheese, gently flattening the cheese so it covers the salmon.
5. Brush with the olive oil.
6. Just before serving, broil the canapes for two minutes or so, until the goat cheese softens and begins to brown.
7. Serve at once.

thin, salmon, fresh chives, goat cheese, olive oil

Taken from cooking.nytimes.com/recipes/4814 (may not work)