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Smoked Salmon and Goat Cheese Crostini

8 ounces goat cheese
1 1/2 tablespoons chopped fresh tarragon leaves
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon zest
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Preheat oven to 350 degrees F. In a small bowl, combine goat cheese, tarragon, fennel, lemon zest, and pepper; set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake approximately 5 minutes per side or until bread is just crisp.

NOTE: Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

Yields 30 crostini.