I had some bits of salmon in the freezer from filleting a whole salmon. I'd wanted to use them for a dip or a spread but thought it would go great with the crostini. I soaked a cedar plank while I worked on the marinade for the salmon. I put the juice of a whole lemon in a pot along with a fist full of brown sugar and some fresh herbs (whatever needed pruning - mint, basil, oregano, rosemary and a few slices of a chili pepper). I mixed that until the sugar was dissolved and then put it with the salmon in a sealed bag until the salmon was thawed. I put the pieces of salmon on the board and then put it on the grill on the lowest heat possible.
I started the bread by putting a drizzle of olive oil on one side of 8 slices of rustic bread. I then put it on the grill for a bit of smokiness. I didn't want it too crispy so I didn't leave it on too long. While the salmon was still cooking, I removed the bread. I rubbed two pieces with garlic and topped with fresh mozzarella. I then diced a few grape tomatoes, added some basil, a touch of salt and some olive oil. I let that sit while I worked on the other crostini.
The next one was a soft cheese that was spreadable. It was almost like butter, very smooth but quite strong. I spread it onto two slices of bread and topped it with sliced apple.
Next, I spread apricot jam onto two slices and topped with very strong blue cheese.
Lastly, I put spread (if you could call it that) goat cheese onto two slices, topped with arugula, pecans and drizzled with honey.
I went back to the tomato, basil mixture and topped the mozzarella with it and then drizzled with balsamic glaze.
I removed the smoked salmon from the grill and placed it in a ramekin for a nice addition to the crostini.
Dinner for two with each person getting one crostini each. It was more than enough for dinner.
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