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Enjoy with our Martin Ray Santa Barbara County Pinot Noir
Ingredients:
� 8 ounces fresh goat cheese, softened
� 1 � tablespoons fresh tarragon, chopped
� 1 tablespoon fennel seeds, finely crushed
� 2 teaspoons lemon peel, grated
� � teaspoon black pepper, coarsely ground
� 2 � tablespoons olive oil
� 30 slices French baguette
� 12 ounces smoked salmon, thinly sliced
� Lemon peel strips (garnish)
� Tarragon sprigs (garnish)
Preheat oven to 350�F. Mix first 5 ingredients in small bowl to blend. Once combined, cover cheese mixture and set aside. Meanwhile, brush oil over both sides of bread. On a large baking sheet, arrange bread in a single layer. Bake about 5 minutes per side, or until bread is just crisp. Allow toast to cool then spread cheese mixture over toasts. Trim salmon to fit and place atop each toast. Garnish with lemon peel strips and tarragon sprigs. Arrange and serve.
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