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Crostini
One 16-inch baguette
3-4 T. olive oil
2-3 garlic cloves, peeled, crushed
Preheat the broiler. Cut the baguette, on the diagonal if desired, into
1/2-inch-thick slices. Place on a baking sheet.
In a small bowl, combine the olive oil and the garlic. Brush each slice with the
oil mixture. Place under the broiler until lightly toasted. Use crostini as a
base for appetizers.
Makes about 32. |
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Salmon Dip
1 14 oz. can red salmon, drained
1/3 C. light cream
2 3 oz. packages cream cheese, softened
1/4 C. lemon juice
1 t. onion, finely grated (opt)
3 T. dill weed (opt)
salt and pepper to taste
Combine all ingredients and mix until smooth. Refrigerate until ready to serve.
Thin with additional cream, as desired.
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