Party starters: Cranberry Peanut and Salmon-Tomato Crostini's

These are delicious little bites of heaven, Cranberry Peanut and Salmon-Tomato crostinis. I will warn you though, the pictures show the bread cut a little too thick. I advise cutting the slices into 1/2 inch or even 1/4 inch pieces to make them easier to go down and increasing the amount the recipe yields. You can use the one baguette for both the Salmon and the Cranberry mixture or, if you're serving more than 4 people, double the recipe. 

Ingredients:

1 french baguette, sliced into 1/2-inch slices

Butter for spreading

2 oz cream cheese

4 oz cooked salmon, sliced thinly (or canned-salmon)

1/2 thinly sliced tomato

Dill

Salt and Pepper

Parsley

Cranberry-Peanut Crostini:

1/4-1/2 cup Fig and Cranberry jam (recipe on blog)

2 oz cream cheese

Crushed peanuts for the topping

Preheat oven to 350 degrees. Line a baking sheet with foil, lather the baguette slices with butter on both sides. Cook for 7 to 10 minutes until golden brown. Divide the baguettes evenly and spread with cream cheese. For the Salmon-Tomato, add thin slices of tomato to the cream cheese and layer with a little bit of salmon to cover the top. Sprinkle with dill, salt, and pepper and garnish with a parsley leaf.

For the Cranberry: Spread the cream cheese on top and add the fig-cranberry jam. Sprinkle with the crushed peanuts and serve.

Enjoy!