A delightful appetizer featuring smoked salmon on crispy bread with a creamy herb spread.
Preheat your oven to 400°F (200°C).
Preheating ensures even toasting of the bread.
Slice the baguette into thin rounds and arrange them on a baking sheet.
Cut the slices evenly to ensure uniform toasting.
Brush both sides of the bread slices with olive oil.
Use a brush for even application of the oil.
Toast the bread in the oven until golden brown, about 4-5 minutes per side.
Keep an eye on the bread to prevent over-toasting.
In a mixing bowl, combine the cream cheese, horseradish, 1 tablespoon of dill, salt, and pepper.
Mix thoroughly to ensure the flavors are well combined.
Spread the cream cheese mixture evenly onto the toasted bread slices.
Use a small spatula for precise spreading.
Top each slice with a piece of smoked salmon and garnish with the remaining dill.
Arrange the salmon neatly for an appealing presentation.
Serve the smoked salmon bites on a platter and enjoy.
Serve immediately to maintain the crispiness of the bread.
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