Smoked Salmon Deviled Egg Crostini

Here’s a quick, crowd pleasing hors d’oeuvre for your summer cocktails parties or a yummy snack. It combines two of my favorite things, smoked salmon and deviled eggs, in a messy, creamy topping for garlic laced crostinis. If you don’t like smoked salmon, substitute some crunchy, thick cut bacon.

Smoke Salmon Deviled Egg Crostini (makes 16 crostini)

1 baguette
2 cloves of garlic, halved
8 eggs
2 ounces cream cheese
2 tbsp mayonnaise
4 ounces fromage blanc or creme fraiche
Juice of 1/2 a lemon
2 tbsp minced dill
4 ounces smoked salmon, diced
salt and pepper to taste

Place eggs in a pot and cover with water by one inch. Bring to a boil and immediately turn heat off. Let eggs stand for 15 minutes, covered. Remove from the pot and let cool.

When eggs are cooled peel, halve and remove the yolks. Place the yolks in a bowl and add the cream cheese, mayonnaise, fromage blanc and lemon juice. Mix until ingredients are combined and the result is creamy and smooth. Chop the egg whites. Fold in the egg whites and smoked salmon and then salt and pepper to taste.

Preheat the oven to 400F. Slice the baguette and brush olive oil on both sides of each slice. Bake the slices at 400F for 8 minutes, turning once. Remove from the oven and rub with garlic cloves while still warm. Top with the salmon-egg mixture and then top with the minced dill.