Smoked Salmon Crostini
1 French baguette, sliced
1 cup Robert Rothschild Farm Horseradish Sauce
1 1/2 oz. Smoked salmon
Cucumber, sliced and halved
Cherry tomatoes, cut in half
Preheat over to 375 degrees F.
Slice the French baguette into 1/4-inch slices, cut on a bias (diagonal).
Place 12 - 14 slices onto a baking sheet and lightly brush top surface with olive oil. Season each slice with a little salt and pepper and in oven.
Bake for about 4 - 5 minutes until lightly brown and slightly crispy. Remove and allow to cool.
Spread thickly with Horseradish Sauce.
Arrange salmon on each crostini. Garnish with cucumber or tomato.