Smoked Salmon with Lemon Pesto Crostini




  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.