Smoked Salmon and Goat Cheese Toasts

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These smoked salmon goat cheese toasts are among my favorite appetizers to prepare as they are so easy to put together, and taste fabulous. Always a huge hit with guests. One ingredient that makes a difference is the sliver of lemon peel on each piece of salmon. It’s that added zing from the lemon peel that perks up and completes each bite.

Smoked Salmon and Goat Cheese Toasts Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Makes about 40 pieces.

If you have access to goat cheese that is packaged already mixed with herbs, you can use that instead of the plain goat cheese and herbs called for here.

Ingredients

  • 8 oz soft fresh goat cheese
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • 2 teaspoons of grated lemon peel
  • 1/2 teaspoon coarsely ground black pepper
  • 2 1/2 Tablespoons olive oil
  • 30 thin slices French-bread baguette
  • 12 oz thinly sliced smoked salmon
  • Thinly peeled lemon peel strips from one lemon, cut into tiny slivers*

*Use a sharp vegetable peeler to peel wide strips from a lemon. Probably the peel from just half of one lemon will do. Take a metal spoon and scoop out and discard any white pith that is under the peels you've removed. The pith is bitter. Then slice the peel into tiny slivers. If you do this part in advance, cover with plastic wrap so the strips do not dry out before you put them on the salmon.

Method

1 Preheat oven to 350°F. Mix first goat cheese, herbs, lemon zest, and black pepper in a small bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.)

2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance.)

3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips. Arrange on platter and serve.

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Showing 4 of 11 Comments

  • Remy

    Love the salmon on goat cheese. Thanks

  • John Heinemann

    Wow, thanks for the recipe. We just hosted an open house and these moved faster than anything else. I cut the toasted baguettes in half to spread it around and it worked.

    I kept part of the cheese for next week when we’ll be having a New Year’s Eve party. The cheese is dated through January, but are there any ramifications for keeping the herbs in the cheese for that long?

    You should be fine. ~Elise

  • purvis

    Wow! These were great, so fresh, and so easy to make. Love the taste of the herbs. For once, I followed the recipe exactly. I did halve it, though, and my husband and I had this for dinner along with red seedless grapes. Mmmm… He really liked these, but next time he says he’d prefer thinner toasts (I cut them a bit thick), and a little less cheese or more salmon.

  • Sonia

    I made these for our Christmas Eve “Tapas” meal….they were delicious. For the bread I used thinly sliced and toasted sourdough baguettes. I had all the ingredients handy and didn’t have to buy anything….herbed goat cheese and a small package of paper thin smoked salmon in the refrigerator. Instead of lemon peel I used the thin peel of a lime from a tree in our yard…These limes turn orange when ripe and have a sour orange taste, but are halfway between the size of a sour orange and a calamandin.
    So easy and delicious….The addition of the bit of peel makes a big difference!

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