With a nice long July weekend, many will plan picnics, barbecues and outdoor events. Along with those grilled favorites there is an array of sides and appetizers that go well with barbecued foods. The recipe featured today is an appetizer we tried earlier this week while matching wines from the Beaujolais wine region with Independence Day foods.

Smoked Salmon and Cream Cheese Crostini

Ingredients
1 fresh baguette
olive oil
1 8oz. package of cream cheese
¼ c of onion diced
2 T Chardonnay
Smoked Salmon thinly sliced (we bought it already sliced from Costco)
Fresh parsley

Directions
1. Cut the baguette into 3/8” slices.
2. Spray or brush both sides of the sliced bread with olive oil.
3. Lightly toast the bread slices.
4. In a mixer combine and mix the onions, cream cheese and Chardonnay.
5. Spread the cream cheese mixture onto one side of the toasted bread slices.
6. Place a piece of smoked salmon over the cream cheese.
7. Top with fresh parsley.

Presentation:
Arrange on a platter and refrigerate until needed.

Serve with chilled Chardonnay.

Recipe provided by Wine Trail Traveler.

Cheers,
Terry