This crostini brings together culinary worlds that once seemed far apart—Italian crostini and the classic New York bagel with lox. It’s like a mini bagel reinvented as an elegant Italian appetizer, uniting the smoky richness of Jewish deli tradition with the fresh, herby simplicity of Mediterranean cuisine.

Ingredients:

• ground black pepper	to taste
• olive oil	2 tablespoons
• parsley	to taste
• smoked salmon	4 oz
• tomatos	2
• baguette	1
• chives	to taste
• cream cheese	6 oz
• dill	to taste
• lemon wedges (optional)	for garnish

About 12 pieces.

1. Slice a baguette into ½-inch rounds.

2. Finely chop fresh herbs.

3. Wash and dice or slice tomatoes.

4. Slice smoked salmon.

5. Preheat oven to 395°F (202°C). Brush baguette slices lightly with olive oil and place on a baking sheet. Toast for 7–8 minutes, until golden and crisp. Cool slightly.

6. In a small bowl, mix cream cheese with chopped fresh herbs and a bit of black pepper until smooth.

7. Spread a generous layer of the herbed cream cheese on each toasted slice. Add diced or sliced tomato and a piece of lox on top.

8. Sprinkle with extra herbs and a touch more pepper if desired.

9. Serve immediately, with lemon wedges on the side if desired.

* For extra flavor, rub the warm toasts with a cut clove of garlic before adding the topping.

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