Growing up, my family used to joke that a Highland Park deli called Once Upon a Bagel (best name ever) was our second kitchen. It’s hard to remember a weekend where we weren’t gathered around a table there, or a weekday in which our fridge wasn’t fully stocked with its bagels, cream cheese and tuna salad. In fact, I honestly can’t think of a single trip back home since my freshman year of college that didn’t involve Once Upon a Bagel.
The long wall behind the counter is filled with countless options, but I had my go-to dishes: eggs over medium with a bagel and turkey bacon (also known as the “Once Upon” breakfast), french toast, fried Matzah and a bagel with lox. To this day, I always decide at the last possible second between the four choices, usually choosing the delicious eggs over medium – also known as the “Once Upon” breakfast. I always tell myself I’ll just choose one of the other options the next time I’m in town.
Well, after ordering (and devouring) the “Once Upon” this past weekend, the bagel with lox stayed on my mind. I returned home to Milwaukee two days later and still kept thinking about it. So, I decided to do something about that craving… with a slight twist.
I stopped by Sendik’s and picked up the ingredients to make the perfect lox plate, opting for a French baguette instead of my usual egg bagel. Then, I sliced up the baguette, brushed a little olive oil on each side of the slices and toasted them. The result: crostini!
I knew I had a breakfast winner after I topped the crostini with smoked salmon, cream cheese, tomato slices and dill, but I realized it would also be the perfect appetizer for any get togethers this summer – it’s small, filling and not time-consuming at all.
Smoked Salmon Crostini
Smoked Salmon, cream cheese, tomato and dill on lightly toasted baguette slices.
- 4 oz smoked salmon
- 1 French baguette
- 2-3 vine-ripened tomatoes sliced
- dill garnish
- 2 tbs olive oil
Preheat oven to 350.
Slice up a baguette (1 inch slices) and brush olive oil on both sides. Place on baking sheet and bake for 12-14 minutes, or until golden-brown on the top. Remove from oven and let cool slightly.
Spread cream cheese onto each crostini, then place a slice of tomato on top, followed by pieces of smoked salmon.
Garnish with dill and serve.