Smoked Salmon with Lemon Pesto Crostini


  • 46 oz Smoked Salmon
  • 1 Baguette (I used Schar gluten free brand)
  • 2 cups Flat Italian Parsley
  • 1/4 cup Cashews
  • 1/2 cup shredded Parmesan
  • 1 clove Garlic
  • 1/2 tsp Sea Salt
  • 2 Tbs fresh Lemon Juice
  • 1/4 cup EVOO


  1. Preheat oven to 400 degrees
  2. Slice Baguette into 1 inch thick pieces and place on a baking sheet
  3. Bake 4 minutes each side or until toasted on each side
  4. Set aside and let cool
  5. Add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and EVOO to a food processor and blend until smooth
  6. Spread Pesto over each Crostini
  7. Top with slices of Smoked Salmon
  8. Serve and enjoy!
  9. Note: If you have leftover Pesto, you can store in an air tight container in the fridge up to 5 days. You can use this in pastas, on sandwiches, etc.