Crostini and bruschette can be made in many variations. Tangy-buttery creme fraiche lightens this savory bite.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 slices of French (baguette) bread||1 tsp fresh lemon zest|
|3 tbsp olive oil||1 tsp fresh lemon juice|
|6 slices of pancetta||freshly ground black pepper|
|3/4 cup creme fraiche or sour cream||7 oz smoked salmon, cut into strips|
|2 tbsp whole grain mustard||12 whole chives, snipped into 1 in (2.5 cm) lengths to garnish|
|3 tbsp capers, rinsed|
Preheat the oven to 400°F (200°C). Brush both sides of the bread slices with olive oil, and place them on a baking sheet. Bake for 10 minutes, or until crisp and golden. Cool completely.
Preheat the broiler and position the broiler rack 6in (15cm) from the source of heat. Broil the pancetta for about 5 minutes until crisp on both sides. Drain on paper towels. Cut into thin strips.
Mix the creme fraiche with the mustard, the capers, the lemon zest, and juice, and black pepper to taste.
Place the bread slices on a serving plate, spread with the creme fraiche mixture, and top with strips of smoked salmon, pieces of pancetta, and chives to garnish.
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