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.

Vegetarian

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

Method

Preheat 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
minutes, or until golden brown and crisp. Let cool completely.
In a small bowl, combine the softened cream cheese, fresh dill, fennel fronds, lemon zest, and black pepper. Mix until well combined and creamy.
Spread a generous layer of the dill
fennel cream cheese mixture onto each toasted crostini base.
Top 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.
Finish 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.

From the Tini Crostini Collection