Appetizer: Salmon, Cheese, and Caper Crostini

Salmon, Cheese, and Caper Crosini:

1 french baguette
8 oz container of softened cream cheese
1 tbsp red onion, minced
1 tbsp garlic, minced
1 1/2 tbsp fresh dill, finely chopped
1 tsp lemon zest
1 tsp pepper
1/2 kosher salt
8 oz smoked salmon, pre-sliced
3 tbsp capers (jared in olive oil)
fresh dill sprigs for garnish
2 tbsp extra virgin olive oil

Preheat oven to 350 degrees.

Cut baguette on a slight diagonal; place on baking sheet. Brush tops with olive oil. Bake 8-10 minutes until just crisp and golden brown.  In a small bowl or standing mixture,  beat the cream cheese until fluffy. Add the chopped dill, garlic, onion, lemon zest, salt and pepper.

Assembling your crostini:
Lightly spread the cream cheese mixture over each crostini. Then place a bite-sized salmon slice over the top. Top with a few capers and a sprig of dill. Neatly arrange the crostinis on a serving tray and serve.