31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
We enjoyed these tasty little bites before our gazpacho dinner Monday night, and while I couldn’t really wrap the cheese in the lox thanks to some rather tiny, odd-shaped slices in my package of wild Alaskan smoked salmon (as you can probably tell by the rogue dill fronds on most of them), my improvisation worked just fine. These are a little light to make up a whole meal for us, but they’re perfect as a snack or a first course. I’d love to make them again when we’ve got some of our own home-cured salmon, perhaps even using a mix of herbs to echo the ones in our cure mix.
Get the recipe: Lox ’n’ Goat Cheese Crostini
