A couple weeks ago, Jim and I ate lunch at this posh little cafe across the street from our office. Jim appropriately described it as a “wine and cheese” place. And while the food was SOOO good, the portions were teeny. One thing we had was a smoked salmon and cream cheese dip on crostini. It was very yummy, so I came up with a recipe that was pretty dern close.

1/2 loaf baguette, sliced 1/4 inch think on the bias
oilve oil
1 clove garlic, peeled and halved
8 oz cream cheese, softened
zest of one lemon
juice of 1/2 large lemon
3 oz smoked salmon
2 oz rinsed capers
coarse black pepper

Heat up a heavy bottomed skillet or grill pan over med-high heat. Drizzle olive oil over both sides of the baguette slices and toast in pan until crispy and golden. Remove from skillet and rub with cut side of garlic clove. Let cool.

Combine cream cheese, lemon zest, lemon juice and salmon. When fully combined, season with pepper and fold in capers. enjoy!