Smoked Salmon Dip on Crostini

• 6 ounces, weight Smoked Salmon
• 13 cups Mayonnaise
• 1/2 cups Cream Cheese, Softened
• 1/2 cups Parmesan Cheese, Shredded
• 1- 1/2 teaspoon Capers
• 1- 1/2 Tablespoon Shallots, Minced
• 1- 1/2 Tablespoon Chopped Chives
• 1 teaspoon Lemon Juice
• 1 Tablespoon White Wine
• 1/2 teaspoons Ground Pepper
• Optional For Garnish: Chopped Chives Or Chopped Fresh Parsley
• 1 loaf Baguette, Sliced On A Bias Into 1/2 Inch Slices
• 1/4 cups Olive Oil

1. In a food processor, add 4 ounces of smoked salmon and all the other dip ingredients.
2. Pulse to combine, about 5 pulses or so.
3. Transfer to a small bowl and fold in the remaining 2 ounces of smoked salmon.
4. Place bowl in the fridge to allow flavors to combine.
5. Turn oven to broil.
6. Drizzle slices of baguette with olive oil.
7. Place slices onto a baking sheet and place under broiler to toast until golden brown.
8. Then remove pan from oven and allow crostini to cool.
9. When ready to serve crostini, spread dip onto each slice and place on a platter.
10. Or garnish the bowl with additional shallots and parsley and serve crostini on a platter beside it for people to spread their own.
11. Recipe adapted from Martha Stewarts Smoked Salmon Dip.

salmon, mayonnaise, cream cheese, parmesan cheese, capers, shallots, chives, lemon juice, white wine, ground pepper, chives, baguette, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/smoked-salmon-dip-on-crostini/ (may not work)