Smoked Salmon and Cream Cheese
Ingredients
- 1 piece Tribeca Oven Harvest Grain Baguette
- As needed Olive oil
- 16 oz. Cream cheese softened
- 8 oz. Butter softened
- 6 cloves Garlic minced
- 2 Tbsp. Chives minced
- 3 tsp. Dill minced
- 2 Tbsp. Lemon juice
- 2 oz. Capers chopped
- 6 oz. Smoked salmon sliced
- 1 small Lemon thinly sliced
Instructions
- Prepare Tribeca Oven Multigrain Baguette per package instructions.
- Slice the Tribeca Oven Multigrain Baguette at an angle, making ¼” thick slices. Brush with olive oil, and toast in the oven at 375°F for 6 minutes, flipping halfway. Allow the toasted baguette slices to cool.
- In a stand mixer using a whip attachment, combine cream cheese, butter, garlic, chives, and dill until thoroughly combined. Place mixture in a sixth pan, wrap, and refrigerate.
- Smear garlic and herb cream cheese onto toasted Tribeca Oven Multigrain Baguette slices. Layer smoked salmon on top. Garnish with a twisted slice of lemon or zest.