- 24 thin slices baguette (from 1 small loaf)
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 1 tablespoon prepared horseradish
- 2 tablespoons chopped fresh dill, divided
- salt and black pepper
- 4 ounces smoked salmon
Preheat oven to 400° F.
Place baguette slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.
In a small bowl, combine cream cheese, horseradish and 1 tablespoon dill; season with 1/4 teaspoon each salt and pepper. Dividing evenly, spread the cream cheese mixture on the toasted baguette slices.
Top with salmon and sprinkle with the remaining tablespoon of dill.