24slicesof baguette (that’s about 1/2 baguettesliced into 1/4-inch rounds)
2Tablespoonsolive oil
115gramssmoked salmon
7TablespoonsBoursinGarlic & Fine Herbs
7Tablespoonssour creamI used full fat
½teaspoonsmoked pepper(optional but so good)
a few sprigs of fresh chivesoptional
Instructions
Place a rack 6 inches from the broiler element and heat the broiler on high.
Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.
Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 2 minutes.
Whisk the Boursin cheese with the sour cream until you have a lump free creamy consistency.
Take the crostini and spread the creamy cheese on top. Place the smoked salmon over the cheese spread and sprinkle with a tiny bit of smoked pepper (if you have it).
To finish, garnish with fresh chives.
Serve immediately.
Notes
The moisture from the Boursin cheese will soften the crostini somewhat so it's best to serve these as soon as possible after you've assembled them.