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VegetarianIntermediate20 min
BagelFest Carrot Lox Crostini
This crostini is a playful and sophisticated tribute to the classic bagel and lox, replacing the fish with a vibrant, savory carrot lox. The creamy dill-fennel cheese spread provides a cool, herbaceous contrast to the smoky, slightly sweet carrot, all piled high on a perfectly toasted slice of baguette. It's a light, refreshing, and surprisingly complex appetizer that will delight any guest.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz cream cheese, softened
- •tablespoons finely chopped fresh dill
- •tablespoon finely chopped fresh fennel fronds
- •teaspoon lemon zest
- •1/4 teaspoon black pepper
- •oz "Carrot Lox" (thinly sliced smoked and marinated carrots)
- •1/4 cup capers, drained
- •1/4
- •red onion, thinly sliced
- •Everything Bagel seasoning, for garnish
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes, or until golden brown and crisp. Let cool completely.
- 3In a small bowl, combine the softened cream cheese, fresh dill, fennel fronds, lemon zest, and black pepper. Mix until well combined and creamy.
- 4Spread a generous layer of the dill
- 5fennel cream cheese mixture onto each toasted crostini base.
- 6Top the cream cheese with a few slices of the carrot lox, arranging them artfully. Garnish each crostini with a few capers and a thin sliver of red onion.
- 7Finish by lightly sprinkling the entire crostini with Everything Bagel seasoning just before serving.
Chef's Tip & Pairing
For an extra layer of flavor, lightly toast the Everything Bagel seasoning in a dry pan for 30 seconds before sprinkling. Pair this savory bite with a crisp, dry white wine like a Sancerre or a New Zealand Sauvignon Blanc, whose bright acidity will cut through the richness of the cream cheese.
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