Smoked Salmon, Fennel and Goat Cheese Toasts

From Bon Appétit, December 1999. If you have any salmon or goat cheese leftovers, use them in your scrambled eggs the next morning.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 8  ounces  soft fresh goat cheese
• 1 1⁄2 tablespoons fresh tarragon, chopped
• 1  tablespoon fennel seed, finely crushed
• 2  teaspoons  grated lemon peel
• 1⁄2 teaspoon black pepper, coarsely ground
• 2 1⁄2 tablespoons olive oil
• 30  thin slices baguette
• 12  ounces smoked salmon, thinly sliced
•  lemon peel strip, for garnish
•  tarragon, sprigs for garnish

Directions

1. Preheat oven to 350°F
2. Mix first 5 ingredients in small bowl to blend.
3. Set aside.
4. Brush oil over both sides of bread.
5. Arrange bread in single layer on large baking sheet.
6. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
7. Spread cheese mixture over toasts.
8. Top with salmon, trimming to fit.
9. Garnish with lemon peel strips and tarragon sprigs.
10. Arrange on platter and serve.
11. Makes 10 appetizer servings.