Ingredients
Bread and Oil
- 4 slices (200g) sourdough bread
- 1 Tbsp olive oil
Spread
- 1/3 cup (80g) Greek yogurt
- 1/4 cup (55g) light cream cheese
- 1 tsp whole-grain mustard
- 1/4 tsp lemon juice
- Pinch of garlic powder
- Salt and pepper to taste
Toppings
- 16 slices (~200g) gravlax or smoked salmon
- 8 cherry tomatoes, halved
- Fresh dill for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mini toasts.
- Prepare Bread: Cut the crusts off the sourdough bread slices, then slice each into 4 small squares, producing 16 mini toasts in total.
- Arrange and Oil Bread: Lay out the bread squares on a baking sheet and lightly brush or spray with olive oil to help them crisp and brown.
- Bake Bread Squares: Bake in the preheated oven for 8 to 12 minutes until golden brown and crispy. Allow them to cool slightly to firm up further.
- Make Spread: In a small bowl, whisk together Greek yogurt, light cream cheese, whole-grain mustard, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
- Assemble Canapés: Spread a small dollop of the yogurt mixture onto each mini toast square evenly.
- Add Toppings: Top each with a slice of gravlax or smoked salmon, followed by half a cherry tomato, and garnish with fresh dill for aroma and color.
- Serve: Serve immediately to enjoy the best texture and flavor of the crispy toasts and fresh toppings.
Notes
- For a dairy-free version, substitute the cream cheese and yogurt with plant-based alternatives.
- Use gluten-free bread to make this recipe suitable for gluten-sensitive diets.
- Gravlax or smoked salmon provides a rich flavor, but you can substitute with other smoked fish if preferred.
- Serve these canapés immediately after assembly for optimal crispness.
- Adjust seasoning in the spread according to your taste preferences.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Scandinavian
- Diet: Low Fat
