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Salmon Croustades
Ingredients
- 24 sliceslight party rye or 1/2-inch-thick baguette slices
- 1 large ripe avocado, halved, seeded, and peeled
- 3 tablespoons capers, drained
- 1 tablespoon lemon juice
- 4 - 6 ounces thinly sliced smoked salmon (lox-style)
- 1 cup loosely packed arugula leaves
- 1/2 cup thinly sliced quartered red onion
- Freshly ground pepper
Directions
1. Preheat broiler. Arrange bread slices in a single layer on a 17x14-inch ungreased baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until lightly toasted.
2. In a small bowl mash avocado. Stir in capers and lemon juice. Spread avocado mixture on one side of each bread slice (about 1 rounded teaspoon per slice). Layer salmon, arugula, and onion slices over avocado mixture. Sprinkle with pepper. Serve at once. Makes 24 appetizers.
Nutrition Facts
(Salmon Croustades)
- Servings Per Recipe 24,
- cal. (kcal) 44,
- Fat, total (g) 2,
- chol. (mg) 1,
- carb. (g) 5,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 10,
- vit. C (mg) 1,
- sodium (mg) 190,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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